One Pan Pesto Chicken And Veggies Recipes

ONE PAN PESTO CHICKEN WITH VEGGIES RECIPE

Steps:

• 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!

ONE-PAN PESTO CHICKEN & VEGGIES RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Line a baking tray with aluminum foil.
• Lay out the 3 chicken breasts in the middle of the baking tray. Spread the zucchini evenly on one end and the cherry tomatoes on the other.
• Sprinkle the olive oil, garlic, salt, and pepper evenly over everything. Toss veggies to coat.
• Pour the jar of pesto evenly over the chicken breasts and top with mozzarella cheese.
• Bake in a preheated oven for 25-30 minutes.
• Rest chicken 10 minutes before serving. Lay chicken on bed of vegetables and sprinkle mozzarella to serve.
• Enjoy!

ONE PAN PESTO CHICKEN AND VEGETABLES

Steps:

• Pre-heat oven to 425F.
• In a large bowl, combine the chicken, veggies, and pesto until the chicken and veggies are coated well with pesto.
• Transfer mixture to a large sheet pan and bake for 15-20 minutes. If desired drizzle with mozzarella cheese during the last 5 minutes of baking.

ONE-PAN PESTO CHICKEN AND VEGGIES

Steps:

• Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.
• Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.
• Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.

WEEKDAY MEAL-PREP PESTO CHICKEN & VEGGIES RECIPE BY TASTY

Steps:

• In a large pan, heat olive oil and add chicken thighs.
• Season with salt and pepper. When the chicken is completely cooked through, remove from pan.
• Slice into strips, and set aside.
• Add green beans and cook until crisp tender.
• Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
• Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
• Enjoy!