Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup basil pesto (store-bought or homemade)
- 2 medium zucchini, sliced into rounds
- 2 bell peppers, sliced (any color)
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Chop vegetables into bite-sized pieces.
- Season chicken with salt and pepper; coat liberally with basil pesto.
- In a large bowl, combine zucchini, bell peppers, and cherry tomatoes. Drizzle with olive oil, salt, and pepper; toss to coat.
- Arrange chicken on one side of a baking sheet and scatter veggies around it.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C).
- Let cool slightly before serving.
Notes
- Feel free to mix in any favorite vegetables or spices.
- For added creaminess, sprinkle cheese over the dish before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with veggies (approximately 7 oz)
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 100mg