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pesto chicken bake
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5 Ingredient Pesto Chicken Bake with Veggies {GF, DF}
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

5 ingredients - pesto, chicken sausage, asparagus, red peppers and mushrooms is all you need for this simple and healthy low carb pesto chicken bake that makes for the ultimate low fuss weeknight dinner. Gluten Free + Dairy Free too.

Course: Dinner
Cuisine: American, gluten free, Healthy, lowcarb
Servings: 4
Calories: 123 kcal
Author: Vicky
Ingredients
  • 1 and 1/2 pounds Spicy Italian Chicken sausage gluten free
  • 1 bundle asparagus tough ends cut off and discarded, rest cut into three segments
  • 2 8 ounce contains baby bella mushrooms halved
  • 2 red peppers seeded and cut into large pieces
  • 3-4 tablespoons vegan basil pesto
  • 1 tablespoons minced garlic optional
  • salt/pepper to taste
Instructions
  1. Preheat oven to 425 degrees F.
  2. In a large bowl combine asparagus, red pepper, mushrooms, salt and pepper, garlic and pesto. Toss until mixed.
  3. Place veggies on large aluminum foil lined baking sheet, in single layer.
  4. Remove casings from chicken sausages, and using your hands break each sausage up into three or four pieces. Place on baking sheet, in between the veggies.
  5. Bake for 30-40 minutes, stirring once.
  6. Broil on high for a few minutes for crispier veggies and sausage.
Recipe Notes

Instead of chicken sausage you can also used boneless, skinless chicken breasts or thighs cut into 2 inch long pieces 

Nutrition Facts
5 Ingredient Pesto Chicken Bake with Veggies {GF, DF}
Amount Per Serving
Calories 123 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 15mg5%
Sodium 328mg14%
Potassium 350mg10%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Protein 6g12%
Vitamin A 2195IU44%
Vitamin C 78.6mg95%
Calcium 26mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.