1/2cupPestoif you use the ice tray storage method, it is about 4 cubes, give or take
1/2cupGreek Yogurt, Plain
fresh, chopped tomatoes
chopped lettuce for salads or leaves for sandwiches
slices of cheese, if desired
toasted bread for sandwiches or whole wheat pasta
Bake chicken as you normally would. I usually cook mine on 350 degrees for 25 minutes, give or take based on the thickness of the chicken. Make sure you salt and pepper the chicken well. Once the chicken is cooked through and cool enough to handle, shred the chicken with two forks or with your hands.
Mix your pesto and greek yogurt together. Only add salt or pepper if you are certain. Remember the chicken was salted and peppered as well. Add the pesto mixture to the shredded chicken and combine.
Pesto with Shredded Chicken https://www.mynourishedhome.com/pesto-with-shredded-chicken/ April 22, 2014