One-Pan Pesto Chicken & Veggies Recipe by Tasty

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Ingredients

for 3 servings

3 boneless, skinless chicken breasts
2 large zucchinis, sliced
2 cartons cherry tomato
3 cloves garlic, chopped
2 tablespoons
olive oil
salt, to taste
pepper, to taste
1 jar pesto
1 cup
shredded mozzarella cheese (115 g)

Preparation

Preheat oven to 400˚F (200˚C).
Line a baking tray with aluminum foil.
Lay out the 3 chicken breasts in the middle of the baking tray. Spread the zucchini evenly on one end and the cherry tomatoes on the other.
Sprinkle the olive oil, garlic, salt, and pepper evenly over everything. Toss veggies to coat.
Pour the jar of pesto evenly over the chicken breasts and top with mozzarella cheese.
Bake in a preheated oven for 25-30 minutes.
Rest chicken 10 minutes before serving. Lay chicken on bed of vegetables and sprinkle mozzarella to serve.
Enjoy!

Tips

1 of 6

Jessica Van Ellekom

This dinner is absolutely delicious. I have made it multiple times for a ton of different people, and it’s always a crowd-pleaser. You can never go wrong with a bit more mozzarella than suggested. 😉
3 months ago Helpful (8)
Krystle Zamudio

I made this using basil pesto from Cosco , mushrooms and sliced mozzarella cheese because I didn’t have shredded. It was excellent! I will definitely be making this again.
2 months ago Helpful (5)
Sara Lurker

This was quick and easy to make after a busy day. I used 4 chicken breast instead of 3. It was very flavorful and my family ate all of it!
2 months ago Helpful (4)
gemma_laker

Add some pre-cooked new potatoes in the last 10 minutes of cooking
2 months ago Helpful (4)

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