Chicken with Baby Potatoes & Basil Pesto
Simple, deliciously healthy & low fat dinner that is great for the waistline & the budget.
Ingredients
- 1-1.5 lbs Baby creamers or red potatoes, diced
- 1 Onion, diced
- 4 Boneless skinless chicken breasts
- 3/4 cup Chicken stock
- 1-2 tbsp Chicken seasoning
- 5-6 slices Lemon peel
- 1-2 sprigs Fresh rosemary
- 2 tbsp Basil pesto
- 1 cup Shredded parmesan cheese
Instructions
- Spray the crockpot with cooking spray. Add diced potatoes & onions to the bottom.
- Slice the chicken breasts into halves or thirds, depending on their size. Add them in one layer evenly over the potatoes & onions. Nestle the rosemary down in between two pieces of chicken in the center of the pot.
- Pour the chicken stock into the pot. Sprinkle the whole dish with the seasoning. Add the lemon peel evenly over the chicken. Cover. Cook on low for 3 hours.
- When cooking time is up, discard the rosemary & lemon peel. Transfer the chicken to a serving platter. Add the potato-onion mixture to the platter. Sprinkle shredded parmesan over everything. Cover platter with foil to melt the cheese.
- Ladle 2 spoonfuls of broth from the crockpot into a small bowl. Add the basil pesto to the broth & whisk until combined. Pour over the chicken & serve remainder with the meal.