“I’m starving, I need something hearty to eat!” was my thought last night on my way home from work and a bit of anxiety knowing that fast food and processed options were a non-option! So I stopped off at the market and got some Portobello Mushroom caps, some fresh tomatoes and a couple of sweet potatoes to make an unprocessed recipe shared by Eating Rules yesterday.
Driving home I was brainstorming about what I could make that would be both satisfying and still healthy. It came to me, a Roasted Chicken and Walnut Pesto (Recipe coming tomorrow) atop a Portobello Mushroom Cap topped with sliced tomatoes, and viola and a new recipe was born!
So here’s how I put it together and it’s also Day #4’s lunch for the #unprocessed October Challenge 2012!
Roasted Chicken Breast & Walnut Pesto on Portobello Mushroom Caps
- 2 Large Portobello Mushroom Caps, with stem only removed
- 2 tablespoons Walnut Pesto
- 2 teaspoons Extra Virgin Olive Oil (I used my homemade basil infused olive oil for added flavor)
- 2 sliced Roma tomatoes
- 1/2 cup Roasted Chicken Breast
Preheat your oven to 385. Apply extra virgin olive oil to mushroom caps and place on lined baking pan, top side down. Spread 1 tablespoon each of the walnut pesto on each bottom side. Next place your roasted chicken breast on top, then top with your tomato slices. Finish by drizzling any left over olive oil on top (optional).
Place in the oven and cook for about 20 minutes or until chicken begins to get a toasted color and tomatoes are wilted. Note ~ the mushroom will leach out water so this is why you want to make sure to line your baking pan with foil.
Remove and top with fresh cracked pepper and I served with the homemade Baked Sweet Potato Chips as shared by Eating Rules. No salt or cheese needed for this flavorful choice. It’s packed with all the flavor and satisfaction you think you need with other fillers.
This recipe yields 2 servings and I opted to pack leftovers for my lunch today so that I already had a good option in place for my #unprocessed lunch.