One Pan Pesto Chicken with Veggies Recipe
This One Pan Pesto Chicken is super easy because it just requires you to chop up a couple of veggies and then dump everything in a casserole dish.
Ingredients
- 2 - 4 boneless, skinless chicken breast
- 2 small zucchinis or 1 medium sized zucchini
- 1 yellow squash
- 1 yellow onion
- 8 oz pesto
- 4 oz mozzarella cheese
- 4 oz Parmesan cheese
- 1 tsp garlic powder
- salt and pepper to taste
Instructions
- Preheat oven to 350°. Grease a casserole dish.
- Lay chicken breasts out on a cutting board. Trim away the fat, and then cover with plastic wrap. Pound with the flat side of meat tenderizer. This will allow the chicken to cook faster.
- Season both sides of the chicken breast with salt, pepper & garlic powder.
- Cut the zucchini, yellow squash, and onion into bite-size pieces. Season the veggies with salt and pepper as desired.
- Lay the chicken in a single layer in the casserole dish. Cover the chicken with chopped veggies.
- Spoon the pesto over the chicken and veggies. Top with both kinds of cheese.
- Cover the casserole dish with aluminum foil and bake for 40 - 50 minutes or until chicken has reached an internal temperature of 165°.
- Remove the aluminum foil, switch the oven to Broil, and brown the top of the cheese.
- Let cool and enjoy!
Notes
There are so many variations of this recipe. You could use different veggies, or switch out the sauces to dramatically change the flavor. Share what you try with this recipe in the comments!
Nutrition
Calories: 640kcal | Carbohydrates: 13g | Protein: 57g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 1366mg | Potassium: 1006mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1824IU | Vitamin C: 23mg | Calcium: 602mg | Iron: 2mg