Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup basil pesto
- 2 cups cherry tomatoes
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Place chicken breasts on a baking sheet, season with salt and pepper.
- Spread pesto over chicken evenly.
- Arrange vegetables around the chicken.
- Drizzle with olive oil.
- Bake for 25-30 minutes until the chicken is cooked through and vegetables are tender.
Notes
Serve hot with a sprinkle of Parmesan cheese or fresh basil if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: Italian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with veggies
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
