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One-Pan Pesto Chicken & Veggies

by Jordan Kenna

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)
    Calories 590
    Fat 33g
    Carbs 10g
    Fiber 1g
    Sugar 4g
    Protein 61g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 400˚F (200˚C).
  2. Line a baking tray with aluminum foil.
  3. 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.
  4. Sprinkle the olive oil, garlic, salt, and pepper evenly over everything. Toss veggies to coat.
  5. Pour the jar of pesto evenly over the chicken breasts and top with mozzarella cheese.
  6. Bake in a preheated oven for 25-30 minutes.
  7. Rest chicken 10 minutes before serving. Lay chicken on bed of vegetables and sprinkle mozzarella to serve.
  8. Enjoy!
 

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