Melted Provolone and Pesto Baked Chicken

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Sometimes I eat whatever I wish. Sometimes I try to put on my traditional work pants instead of my stretchy, borderline-yoga pants work pants, and I realize I need to get back on track.

Yeah, that happened.

When that happens, I try not to get down on myself. Heck, y’all. I have a food blog. I like to cook and bake – and someone needs to eat all these goodies!

I have accepted that my metabolism is not what it used to be so I just keep the gym visits on track and try to ensure my food indulgences are in moderation. Or I try to. Sometimes.

Small yet intentional adjustments are how I combat the slowly creeping waistline bulge. And this is one of my go-to recipes when I’m watching carbs and still want great flavor. Because you know I’m not skimping on the flavor.

For this recipe, I basically took the ingredients from a delicious Pesto Chicken Panini I make, and I removed the bread. Except for the bread and the fact that I use the oven to finish this one instead of a grill pan, it’s basically the same thing. (My creativity was apparently on hiatus when I made this the first time.)

If you want the sandwich version, click on this link: Pesto Chicken Paninis

Here are the simple steps:

Prepare your baking pan. Season some chicken breasts. Layer them with pesto and sliced roasted red bell peppers. Top with a piece of provolone.

Bake until the cheese is oozing off and starting to become golden on top.

I like to pair this one with oven-roasted broccoli or fresh green beans.

Now, feel good about your choice to eat fewer carbs and some vegetables. I’m sure those traditional work pants are going to fit me in the morning, right?