Ingredients
4 chicken breasts (6 ounces each)
⅔ cup basil pesto (store-bought or homemade)
2 cups zucchini (sliced)
2 cups bell peppers (assorted colors, sliced)
2 cups cherry tomatoes (halved)
2 tablespoons olive oil
2 garlic cloves (peeled and minced)
1 teaspoon salt (divided)
½ teaspoon black pepper (divided)
Instructions
Preheat oven to 400°F (200°C)
Heat olive oil in a skillet over medium-high heat
Sear chicken breasts until golden on both sides (4-5 minutes), season with ½ teaspoon salt and ¼ teaspoon pepper
Add garlic, zucchini, bell peppers, and cherry tomatoes. Season with remaining salt and pepper. Sauté 5 minutes
Spread pesto evenly over the chicken and vegetables
Transfer to oven and roast 12-15 minutes or until chicken reaches 165°F (74°C)
Let rest 5 minutes before serving
Notes
Use halal-compliant pesto with olive oil and no alcohol. Skip garlic in pesto for a simplified version.
Arrange chicken and vegetables in a single layer for even cooking.
Store leftovers in an airtight container in the fridge for 3-4 days.
Substitute chicken with tofu for a vegetarian option using the same technique.
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Meals
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving (approximately 6 oz chicken with 2 cups vegetables and 2 tbsp pesto)
- Calories: 375
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 150mg