Description
Pesto Chicken and Veggies is a quick and delicious dinner recipe that transforms ordinary weeknights into culinary delights. Juicy chicken breasts are coated in flavorful basil pesto and baked alongside vibrant bell peppers, zucchini, and sweet cherry tomatoes. This colorful dish is not just visually appealing; it’s packed with nutrients and flavor that will please the whole family. Perfect for busy evenings, this recipe can be customized with your favorite vegetables or served with rice or pasta for a complete meal.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh basil pesto
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Lightly spray a baking dish with nonstick cooking spray.
- Season chicken breasts with salt and pepper; arrange them in the baking dish.
- Spread basil pesto generously over each chicken breast.
- Arrange sliced bell peppers, zucchini, and halved cherry tomatoes around the chicken.
- Drizzle olive oil over all ingredients.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
- Serve hot, drizzling any remaining pesto from the dish over the chicken and veggies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with veggies
- Calories: 380
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg
Keywords: For added flavor, marinate chicken in pesto for at least 30 minutes before cooking. Feel free to swap in your favorite seasonal vegetables or add nuts for crunch. Leftovers can be stored in an airtight container in the fridge for up to three days.