DINNER
Pesto chicken with zucchini and tomatoes
A simple recipe for your everyday rotation.
30 min preparation & cooking4 servings~37g protein per serving
Ingredients
- 1 1/2 lb boneless chicken breast
- 2 zucchini, sliced
- 1 pint cherry tomatoes
- 3 tablespoons basil pesto
- 1 tablespoon olive oil
- Salt and pepper
Method
- Heat the oven to 425°F. Toss the zucchini and tomatoes with the oil and seasoning on a sheet pan.
- Coat the chicken with the pesto and lay it on the pan.
- Roast 20 to 22 minutes, until the chicken reaches 165°F.
Protein is an estimate, not a laboratory measurement. Adjust for your ingredients and serving sizes. Keep chilled foods refrigerated; use a food thermometer when cooking meat, poultry, eggs or fish. Check every ingredient for allergens.
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