By Ebenezer Obiri
Preheat your oven to 400°F (200°C).
In a small bowl, mix the olive oil with a pinch of salt and pepper.
Wash the zucchini and bell peppers. Slice the zucchini into rounds and cut the bell peppers into strips.
In a large mixing bowl, combine the sliced zucchini and bell peppers with the olive oil mixture. Toss until evenly coated.
Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20 minutes, tossing halfway through.
While the vegetables are roasting, prepare the chicken breasts. Season both sides of each chicken breast with salt and pepper.
Spread about 1/4 cup of basil pesto on each chicken breast, making sure to cover evenly.
In a large skillet over medium heat, add a little olive oil if needed, and cook the chicken breasts for 5-6 minutes on each side until they are cooked through and golden brown. The internal temperature should reach 165°F (75°C).
Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before slicing.
Serve the sliced pesto chicken alongside the roasted vegetables. Drizzle any remaining basil pesto over the chicken and vegetables if desired.
How did this recipe turn out? Let others know!
to rate this recipe
By Ebenezer Obiri
This recipe is ready in 40 minutes and features chicken breast, basil pesto, zucchini and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 400°F (200°C).
In a small bowl, mix the olive oil with a pinch of salt and pepper.
Wash the zucchini and bell peppers. Slice the zucchini into rounds and cut the bell peppers into strips.
In a large mixing bowl, combine the sliced zucchini and bell peppers with the olive oil mixture. Toss until evenly coated.
Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20 minutes, tossing halfway through.
While the vegetables are roasting, prepare the chicken breasts. Season both sides of each chicken breast with salt and pepper.
Spread about 1/4 cup of basil pesto on each chicken breast, making sure to cover evenly.
In a large skillet over medium heat, add a little olive oil if needed, and cook the chicken breasts for 5-6 minutes on each side until they are cooked through and golden brown. The internal temperature should reach 165°F (75°C).
Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before slicing.
Serve the sliced pesto chicken alongside the roasted vegetables. Drizzle any remaining basil pesto over the chicken and vegetables if desired.
Calories per Serving: 450
Your Rating:
