Sizzlin’ Basil Chicken Dinner

I am always looking for new ways to cook chicken. Not so much the method, but how to serve it. There’s only so many times you can make orange-glazed chicken or peanut satay chicken. Tonight is a little bit on the Mediterranean side with Basil Chicken! If you don’t have a food processor, a blender will work just fine. Just cut up the cloves of garlic into smaller pieces so the blender doesn’t get overwhelmed.

I couldn’t find yellow beans, either canned, frozen or fresh. So I opted to substitute with black beans. I was trying to think because yellow curry tastes similar to a darker curry… well, it made sense in my head. It turned out great!

Basil Chicken
Prep Time: 10 minutes
Total Time: 50 minutes
Cook Time: 40 minutes


  • 1/3 cup basil, fresh, chopped
  • 2 tablespoons pine nuts
  • 1/4 cup chicken broth, fat-free, low-sodium
  • 2 teaspoons garlic, chopped
  • 1 1/2 tablespoons olive oil, extra virgin
  • 1/4 teaspoon thyme, ground
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • 16 ounces chicken breast, boneless/skinless, raw


  • Preheat oven to 425°F.
  • Spray a shallow baking dish with non-stick cooking spray.
  • In a food processor or blender, combine the basil leaves, pine nuts, broth, garlic, olive oil, thyme, pepper and salt, and process until pureed.
  • Place the chicken in the baking dish and rub both sides of each chicken breast with the basil mixture; set aside. Bake for 30 to 40 minutes, or until chicken is no longer pink inside.
  • Serve each person one chicken breast.

Three Bean Salad
Prep Time: 10 minutes
Total Time: 10 minutes
Cook Time: 0 minutes


  • 1/4 cup green beans, cooked
  • 1/4 cup yellow beans, cooked
  • 2 tablespoons kidney beans, canned, reduced sodium
  • 2 tablespoons vinegar, cider
  • 1/8 teaspoon black pepper


  • Toss beans with vinegar and fresh cracked pepper. Refrigerate until ready to serve.

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