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- 4 boneless, skinless chicken breasts - 1 cup homemade or store-bought pesto sauce - 1 cup cherry tomatoes, halved - 1 medium zucchini, sliced - 1 bell pepper, diced (any color) - 1 cup asparagus, trimmed and cut into pieces - 1 cup mozzarella cheese, shredded - Salt and pepper to taste - Olive oil for drizzling - Fresh basil leaves for garnish (optional)

Simple Pesto Chicken and Vegetable Bake

Discover the Pesto Chicken Extravaganza, a flavorful dish perfect for busy weeknights or family gatherings. This recipe combines juicy chicken breasts with colorful veggies and a rich pesto sauce, creating a healthy and satisfying meal. It’s easy to customize based on seasonal ingredients or personal tastes, making it a versatile addition to your cooking repertoire. Get ready to impress family and friends with this delicious, nutritious dish!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup pesto sauce (store-bought or homemade)

2 cups cherry tomatoes, halved

1 cup zucchini, sliced

1 cup bell peppers, diced (any color)

1 cup asparagus, trimmed and cut into 2-inch pieces

1 cup mozzarella cheese, shredded

1 tablespoon olive oil

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Chicken: In a large baking dish, place the chicken breasts. Season them with salt and pepper on both sides.

      Add the Pesto: Spread half of the pesto sauce over the chicken, ensuring they are well-coated.

        Add the Vegetables: In a medium bowl, combine the cherry tomatoes, zucchini, bell peppers, and asparagus. Drizzle with olive oil, and season with salt and pepper. Toss until the vegetables are coated in oil and seasoning.

          Add Vegetables to Chicken: Arrange the seasoned vegetables around the chicken in the baking dish. Drizzle the remaining pesto sauce over the vegetables and chicken.

            Add Cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the chicken and vegetables.

              Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 75°C) and the cheese is bubbly and golden.

                Serve: Remove the dish from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves if desired. Serve warm, and enjoy your delicious pesto chicken and vegetable bake!

                  Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings