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!
Preheat oven to 400 degrees F.
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 the vegetables to coat.
Pour the jar of pesto evenly over the chicken breasts and top with mozzarella cheese.
Bake in the oven for 25 to 30 minutes. Rest the chicken for 10 minutes before serving.
Lay the chicken on a bed of vegetables and sprinkle mozzarella to serve. Enjoy!
- 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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A chicken pesto pasta recipe with a twist made spicy with chile paste and prepared with basil, cilantro, and Parmesan cheese. Pesto lovers will surely love this dish.
Our copycat Pizza Hut chicken alfredo recipe is a comforting creamy pasta dish layered with the salty and herby flavor of pesto. This dish is definitely perfect for celebrations or solo eating.
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