Sometimes recipes happen by accident, such is the case with this one. I thought I bought Zoug, my families favorite spicy dip, but instead I bought a pesto….. hey they are both the same color, honest mistake! Rather than return the wrong purchase, I came up with a nutritious, delicious dish that I am super excited to share with you! Once again, you can swap the chicken out for your favorite vegetarian version. I hope you enjoy this one!
| Ingredients Serve 5 | Cost | |
| 1 | 1 Pkg Chicken Tenders | $4.99 |
| 2 | 1 Bag Riced Broccoli | $2.29 |
| 3 | 1/2 Jar Artichokes in water | $1.35* |
| 4 | One large roasted red pepper in Jar | $0.67* |
| 5 | I container Kale Pesto | $3.69 |
| Total | $12.99 ($2.59per serving) |
*Please note: the cost of this items reflects the amount used for this recipe, not the total cost of the package.
| Nutrition Facts (Per Serving) | |
| Calories | 308 |
| Carbs | 10.8g |
| Fats | 19.2g |
| Protein | 22.8g |
| Sugar | 2g |
| Fiber | 2.8g |
| Source: MyFitnessPal | |
*Ingredients sourced from Trader Joe’s
Directions
Step 1: Spray a cast iron skillet with Olive Oil spray then set on M/H.
Step 2: Put the chicken tenders directly in the pan and cook through
Step 3: While the chicken is cooking, put the broccoli rice in the microwave for about 5 minutes. You can do this directly in the bag if you pierce it a few times.
Step 4: Add half a can of the marinated artichokes with the juice.
Step 5: Cut one large fire roasted pepper into pieces and put in pan.
Step 6: Pour the whole container of pesto into the pan and stir it all up.
Step 7: Heat through and enjoy!