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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)

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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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