Pesto Chicken and Vegetables

  • 20 small potatoes, cut in half
  • 1 red pepper, seeded and sliced
  • 2 medium zucchini, sliced 1/2
  • 8 ounces fresh mushrooms, sliced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3-4 skinless, boneless chicken breats
  • 7 ounce jar of sun-dried tomato pesto
  • Freshly grated Parmesan cheese

Pesto Chicken and Vegetables

  1. Preheat oven to 375 degrees F. Spray a 13x9" baking dish with cooking spray.
  2. Halve the potatoes and slice the red pepper & 2 medium zucchini about 1/2" thickness. Slice the mushrooms too if they aren't already pre-sliced. Toss the halved potatoes, sliced red pepper, sliced zucchini, and sliced mushrooms in the baking dish. Drizzle with olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Mix well.
  3. Place chicken breasts on top of the vegetables and coat evenly with the sun-dried tomato pesto.
  4. Cover the dish with foil and bake in the preheated oven for about an hour or until the chicken is cooked through to 160°F and the vegetables are tender. To check the doneness of the chicken, insert an instant read thermometer into the thickest chicken breast.
  5. Serve with freshly grated Parmesan cheese and enjoy!

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