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  2. 30-Day Mediterranean Diet Meal Plan Created by a Dietitian ...

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    1 serving Chicken & Vegetable Penne with Parsley-Walnut Pesto. Daily Totals: 1,206 calories, 75 g protein, 126 g carbohydrates, 32 g fiber, 50 g fat, 1,996 mg sodium. ... Chicken & Broccoli Salad ...

  3. 20 Low-Carb, High-Protein Lunch Recipes for Winter - AOL

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    Chopped Power Salad with Chicken Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Joseph Wanek Enjoy this filling and colorful salad for lunch.

  4. 30 Days of Healthy, 5-Ingredient Lunches - AOL

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    3-Ingredient Creamy Rotisserie Chicken Salad. ... just reheat to steaming then top with a bit of pesto. View Recipe. 3-Ingredient Brie & Jam Wrap. Photographer: Rachel Marek, Food Stylist: Holly ...

  5. Need a Last-Minute, Healthy Holiday Side? Try This ...

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    Serve with five to six ounces (about 30 grams) of your favorite protein for each serving: cooked salmon, canned salmon, canned tuna, rotisserie chicken, steak, or hard-boiled eggs

  6. 24 Easy High-Fiber Dinners for Better Blood Sugar - AOL

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    This chopped salad with chicken is smoky and zesty thanks to the creamy chipotle dressing. Cilantro adds a pop of freshness to each bite. View Recipe. Charred Shrimp, Pesto & Quinoa Bowls ...

  7. Chicken Alfredo Pesto Pasta Recipe - AOL

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    For more intense flavor, stir in 1 Tbsp. lemon zest or 1/2 cup pitted dry-cured olives, along with the peppers, Parmesan and pesto. FOOD FACTS Pesto is an uncooked sauce made with fresh basil, garlic, pignoli (pine nuts), Parmesan or Pecorino cheese and olive oil.

  8. 20 Low-Calorie Lunches for the Mediterranean Diet - AOL

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    Chicken & Cabbage Soup with Pesto Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely This one-pot chicken and cabbage soup is topped with flavor-boosting store ...

  9. Pesto - Wikipedia

    en.wikipedia.org/wiki/Pesto

    Ingredients for pesto alla genovese. Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream, [2] and then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency. Only then is a mix of Parmesan and pecorino added ...