Pesto Chicken Breast with Edamame Noodle

There are recipes all over the internet, some new, some rehashed, some not so original. Some so original they have a very unique taste. Speaking with a friend earlier, she mentioned that one recipe looked good, but tasted horrible. Safe to say, I will not be making that recipe.

The good thing about me is that I love food. Unfortunately, that has also been a bad thing in the past. All recipes here will be taste tested and approved before posting. Nothing is worse than trying a recipe given to you by a trusted momma blogger, only to have it taste like absolute garbage. Links to adapted recipes will be present when used.

I will also be using affiliate links to the items in the recipes, you do not have to buy from Amazon, but if you choose to use the link I would appreciate it.



Pesto Chicken Breast with Edamame Noodle
Prep time:35 min, Cook time: 10 min, Servings: 2

Ingredients:
1 Chicken Breast
1 Tbsp Basil Pesto
1/2 tsp Sea Salt
1/4 tsp Black Pepper
4oz Edamame Spaghetti

Directions:
1. In a bowl large enough for your chicken breast, mix Pesto, Sea salt, and black pepper until combined, then toss in Chicken Breast until well covered.
2. Cover bowl with plastic wrap (or lid) and refrigerate for at least 30 min.
3. Grill chicken for 4-5 min per side depending on thickness. Let chicken rest for 5 min after cooking.
4. Meanwhile follow instructions to cook Edamame Spaghetti.
5. Dish Edamame into two small bowls and dice cooked chicken, splitting evenly between both bowls.

This recipe was pretty easy to set up and work with. I usually buy in bulk from Costco, meats are generally cheaper there, as well as canned goods and protein powders and much needed vitamins. For fruits, veggies and cheeses I shop around between Kroger and Aldi, looking for sales and picking up what I can, when I can. Feeding us on a budget is not a problem at all doing this and I'm lucky enough to live within a reasonable distance between the three, making the gas spent worth it. Those of you with the discerning eye, all of this comes from Costco.

You'll notice in my photos I cooked more than one chicken breast, it's because I always double up on the recipes and make enough for leftovers. It makes lunch the next day easy and ready to warm while my husband is at work and I'm working at one of my various jobs or volunteer works.

First I gather up the ingredients, measuring out what needs to be measured. While it may make a couple more dishes, it does help keep everything organized and within easy access.



Classico Traditional Basil Pesto Sauce - 8.1 oz
Kirkland Signature Pure Sea Salt, 30 Ounce
Simply Organic Pepper Tin, 4 Ounce
Organic Edamame Spaghetti - 2 lbs (907g)




Next, mix the Pesto, Sea Salt, Pepper in a bowl  large enough to fit your chicken breast. Once mixed, give the chicken a couple of tosses into the mix, coating it well.

Cover with plastic wrap and place it into the refrigerator for at least 30 minutes to marinate. I suggest that if you are marinating for that short of time to poke holes in the chicken so the marinade can soak in better.

I personally like setting it up around 4 PM, giving it about two hours before cooking. You can also do this in a plastic bag to save on dishes if you'd like.

Have you ever used a Wraptastic Food Wrap Dispenser before? If you can find one on sale, it's completely worth it. I don't usually fall for the 'As seen on TV' ads. My mother-in-law had one, and I had the chance to use it a few times before breaking down and buying it. No more wasted wrap!

Okay, so, back to the dinner. When the marinating is done, cooking on the grill or searing the chicken 4-5 minutes per side. I used a griddler with detachable 'pan' parts. Both sides cooked at once, easy clean up and less splatter.

While the meat is cooking, follow the directions with the edamame noodles. My box from Costco requires boiling water and seven minutes of cook time. I warn you to not overcook the noodle, it'll quickly turn into a mushy block and be unappetising. I like adding just a pinch of salt to the pot while the edamame is cooking, as it adds just a bit more flavor to the pot.

Once it's done cooking, remember to allow the chicken to rest for five minutes before cutting. It allows the chicken to continue part of the cook process and the juices to stick with the meat, preventing it from drying out. I use this time to dish out the noodles.








After that, it's just dice the chicken, split between the bowls, and serve! With 29 grams of protein it's a good meal to get the protein in that is needed.

I hope you all enjoy your meals! -Bariatric Barb