How To Make One-Pan Pesto Chicken and Veggies
This flavorful pesto chicken comes with a melty cheese topping, then baked in one pan with seasoned zucchini and tomatoes on the side, for a filling meal!
Serves:
Ingredients
- 3chicken breasts,boneless, skinless
- 2large zucchinis,sliced
- 20ozcherry tomato,(2 pints)
- 3garlic cloves,chopped
- 2tbspolive oil
- salt,to taste
- pepper,to taste
- 1jarpesto
- 1cupmozzarella cheese,shredded
Instructions
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Preheat oven to 400 degrees F.
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Line a baking tray with aluminum foil.
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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.
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Sprinkle the olive oil, garlic, salt, and pepper evenly over everything. Toss the vegetables to coat.
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Pour the jar of pesto evenly over the chicken breasts and top with mozzarella cheese.
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Bake in the oven for 25 to 30 minutes. Rest the chicken for 10 minutes before serving.
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Lay the chicken on a bed of vegetables and sprinkle mozzarella to serve. Enjoy!
Nutrition
- Calories: 1112.51kcal
- Fat: 83.28g
- Saturated Fat: 24.40g
- Trans Fat: 0.18g
- Monounsaturated Fat: 19.40g
- Polyunsaturated Fat: 5.42g
- Carbohydrates: 27.62g
- Fiber: 7.00g
- Sugar: 11.27g
- Protein: 65.37g
- Cholesterol: 197.38mg
- Sodium: 1886.50mg
- Calcium: 775.82mg
- Potassium: 1501.34mg
- Iron: 5.97mg
- Vitamin A: 313.96µg
- Vitamin C: 65.37mg
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