Try this Sheet Pan Pesto Chicken w/ Roasted Vegetables recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400°F.
Line a baking tray with aluminum foil.
Lay out the chicken breasts in the middle of the baking tray, then spread the zucchini evenly on one end and the cherry tomatoes on the other. Sprinkle with the minced garlic and chopped sun-dried tomatoes.
Evenly drizzle the olive oil over the veggies and chicken.
Sprinkle 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.
Alternatively, you can choose to do this in a large, deep skillet over medium heat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (365g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 390 | ||
Calories from Fat: 153 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17g | 23 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 120.2mg | 37 % | |
Sodium 705.5mg | 24 % | |
Potassium 899.4mg | 24 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 7.5g | ||
Protein 49.2g | 70 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 390
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