Description
Pesto Chicken and Veggies is a vibrant and flavor-packed dish that transforms ordinary weeknight dinners into extraordinary culinary experiences. Juicy chicken breasts are enveloped in creamy pesto, surrounded by a colorful medley of fresh vegetables, creating a delightful balance of textures and tastes. This recipe not only pleases the palate but also provides essential nutrients, making it the perfect choice for health-conscious food lovers. Whether hosting guests or enjoying a quiet night in, this dish promises to impress with its restaurant-quality appeal.
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1/2 cup pesto sauce (homemade or store-bought)
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced
- 1 bell pepper, chopped (any color)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- 1. Preheat oven to 400°F (200°C) and spray a large baking dish with nonstick cooking spray.
- 2. Chop cherry tomatoes, zucchini, and bell pepper into bite-sized pieces.
- 3. In a bowl, drizzle olive oil over chicken breasts and season with salt and pepper.
- 4. Arrange seasoned chicken in the baking dish and surround it with chopped vegetables.
- 5. Spoon pesto sauce evenly over chicken and veggies.
- 6. Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C). Sprinkle with Parmesan before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 95mg