Radish Microgreen Pesto on Chicken Breast
This is so simple and sooooo delicious! It’s a great way to eat your radish microgreens for your chicken dinner and is low calorie, low carb, and gluten free! It’s also packed with vitamins and nutrients.
Ingredients
- 1 cup Wispy radish microgreens
- 1/2 cup grated parmesan cheese
- 1/4 cup extra virgin olive oil
- 1/4 cup sunflower seeds (unshelled)
- 2 cloves of garlic (to taste)
- 1 lb, or 2 skinless chicken breasts, thighs, or legs
Instructions
- Heat oven to 425 degrees.
- Combine radish microgreens, olive oil, and cheese in blender or small food processor.
- Add in garlic and sunflower seeds. Pulse blender. There should be seed chunks to provide texture.
- Wash chicken and pat dry.
- Lightly coat baking sheet with Olive Oil and arrange chicken on the pan.
- Spread pesto over each piece of chicken.
- Bake for 12 minutes.
- Remove from oven, flip chicken over and top with pesto. Bake for an additional 10 minutes.
- Once cooked, top it off with a generous pinch of radish microgreens.
Let us know what you think! Share with us on Instagram by tagging us: @wispygreens
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