Pesto Chicken and Veggies
Pesto Chicken and Veggies is a colorful, flavor-packed dish combining juicy chicken and fresh vegetables, all enveloped in aromatic pesto. It’s a quick and healthy dinner option for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup pesto sauce
- 2 medium zucchinis, sliced
- 2 bell peppers, sliced (any color)
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
- Season the chicken breasts with salt and pepper on both sides.
- In a bowl, combine the zucchini, bell peppers, and cherry tomatoes. Drizzle with olive oil and toss until well coated.
- Spread pesto generously over each chicken breast; add extra pesto to the veggies if desired.
- Arrange the chicken in the baking dish surrounded by the vegetables. Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C).
- Let rest for a few minutes before serving.
Notes
- For added flavor, marinate the chicken in pesto for up to an hour before baking.
- Feel free to substitute vegetables based on seasonal availability or personal preference.
Nutrition
- Serving Size: 1 piece (approximately 220g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 100mg
Find it online: https://svetb.com/pesto-chicken-and-veggies-recipe-for-dinner/