Helloooo loves! This past weekend I visited my parents in Sonoma (wine country) to run a 12k with my mom! Not only that but they have this amazing new kitchen which they just finished renovating. We’ve lived in the same house for 25 years so it was time for an update! After probably 10 years of “thinking” about it, they finally went for it…and well, it looks pretty darn amazing.
This is the “before” picture (needed an update badly right?!)
And the “after”:
So what do you think? Hard to believe that’s the same place! I’m definitely looking forward to making new memories in this kitchen, as we always tend to gather here. Since this was the first time seeing it complete we obviously had to cook up a yummy feast! This is probably the easiest recipe of all time. If you’ve been following me for awhile now, you know that I don’t have much patience for anything too complicated. 😉
The Easiest Pesto Chicken Recipe:
- Chicken breasts
- Pesto (any kind you prefer)
- Mozzarella cheese
Directions: Preheat the oven to 400 degrees. Prep the chicken in an oven safe dish. Coat the chicken with a pesto spread then top with sliced tomatoes and shredded mozzerella cheese. Bake for 40 minutes.
We then sauteed some peppers in duck fat (don’t ask, but we had some on hand!) and then added partially broiled brussel sprouts into the pan. Last we drizzled with a little truffle olive oil. Then served the chicken and pepper mixture on a small bed of brown rice.
There you have it, easy and super moist chicky. The best part is the leftovers for lunches during the week! I always plan to cook a lot more so that I can re-heat at work. So delish! Hope you try and enjoy!