Ingredients
3
3 servings
- •3 boneless, skinless chicken breasts
- •2 large zucchinis, sliced
- •2 pt cherry tomatoes
- •3 cloves garlic, chopped
- •2 tablespoons olive oil
- •kosher salt, to taste
- •freshly ground black pepper, to taste
- •1 small jar pesto
- •1 cup shredded mozzarella cheese, plus more for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with 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 garlic, olive oil, salt, and pepper evenly over the chicken and vegetables. Toss the vegetables to coat evenly.
- Pour the jar of pesto evenly over the chicken breasts, then top with the mozzarella cheese.
- Bake for 25–30 minutes, until the internal temperature of the chicken reaches 165°F (75°C) and the vegetables are tender.
- Let the chicken rest for 10 minutes before serving over the vegetables with another sprinkle of mozzarella cheese.
- Enjoy!
Nutritional Facts
Per 3 servings
- Calories: 680
- Carbohydrate: 21g
- Fat: 42g
- Fiber: 5g
- Protein: 56g
- Sugar: 11g
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