Happy New Year! I’m only a few days late. Are you resolutioning? Because if you are, this is the perfect recipe for you.
If you are not, this is still the perfect recipe for you. Because it’s delicious.
I can’t take credit for this recipe, obviously, it’s titled Lindsay’s handbag chicken. Lindsay is an old co-worker and friend of mine. We try to get together about once a month to gossip about work and the Bachelor. Last time she hosted dinner, she made this dish. It’s called handbag chicken because
she really loves handbags you literally cook the chicken in a little foil bag. Which looks like a handbag. Sort of.
The recipe is perfect for a fast and healthy week night dinner, or to serve to guests. You can jazz it up with some shaved Parmesan cheese and a side of whole wheat pasta (which is how Lindsay served it) or you can leave off the carbs and enjoy a nice, healthy, protein rich dinner. I prefer the extra cheese and carbs, however.
And because I’m such a nice, generous person, I’ve decided to include step-by-step photos.
This is step one. Okay, it’s actually like step 3, but I didn’t feel like taking pictures of chopping vegetables. So, once you’ve chopped your vegetables and preheated you oven to 375 degrees, you lay down a piece on foil on a cookie sheet and drizzle some olive oil on top.
Step two- Lay the chicken down on top of the olive oil and season it with salt and pepper. Or whatever seasoning you like. Garlic powder, onion powder and cayenne pepper are great ideas! Pretty easy, huh?
Now on to step three. Slather that baby in pesto. You can use store bought, or if you’re feeling really motivated, you can make your own. I have a recipe for that too.
Step four- pile on the veggies. You can literally use any vegetables you want. Lindsay served hers with zucchini and tomatoes. I went ahead and added yellow squash. You could do bell peppers, onions, jalapenos… Whatever your healthy heart desires.
Ok so step 5 is a little out of order. Repeat steps 1-4 three more times then you’ve got this picture. Just fold everything up in the foil. This is the handbag. Lindsay’s handbags were way cuter.
Then step 6 is to place the handbags in a 375 degree oven and wait 20 minutes. In the meantime, feel free to let out the barking dogs, paint your nails, or guzzle down a glass of wine. Or all 3.
I didn’t take a picture of this step, because this step is booooring.
And here’s the final product!
Alright, I know this step looks a lot like step 4. But it’s not, I promise you. This is a picture of fully cooked pesto chicken and perfectly steamed veggies.
Was that easy or what? This also packages really well to take for lunches during the week. If you take your lunch, that is.
- ¼ cup olive oil
- 4 small boneless, skinless chicken breasts
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 tomato, sliced
- ½ cup pesto (store bought or homemade)
- Preheat oven to 375 degrees
- Lay out 4 pieces of foil, drizzle 1 tbs of olive oil on each piece. The foil should be roughly 14" long
- Place one chicken breast on each piece of oil and season with salt and pepper (or whatever seasoning you'd like to use)
- Top each chicken breast with 2 tbs of pesto then pile on the sliced vegetables
- Wrap up into a "handbag" and cook in the oven 20-25 minutes (if your chicken breasts are bigger, they'll need to cook longer)