So many reason to love this Easy Baked Chicken Pesto recipe!
Ingredients
681 gm
Chicken breast, boneless, skinless
1 tbsp
Olive Oil, Extra Virgin
1 tbsp
White wine vinegar
((15g))
3 clove(s)
Garlic
(minced)
1 tsp
Italian herb seasoning
1 tsp
Salt
1/2 tsp
Black pepper
454 gm
Green Beans
3 cup
Cherry Tomatoes
((halved (450g)))
1 tbsp
Butter, salted
(melted;)
1 tbsp
White wine vinegar
1/3 cup
Basil pesto
(80g)
4 clove(s)
Garlic
(minced)
3 tbsp
Basil, fresh
(freshly chopped)
1/2 tsp
Onion powder
1/2 tsp
Salt and pepper
1 cup
Mozzarella cheese
(shredded; (112g))
Instructions
Preheat the oven to 350 degrees F.
Add all the chicken marinade ingredients to a large ziploc bag with the chicken. Let marinate for 15-30 minutes.
Meanwhile, prepare the pesto pan sauce. Add all the ingredients except the cheese to a 9x13-inch baking dish and toss to combine. Position the tomatoes and green beans around the edges and place the chicken in the center (they will likely overlap some and that is okay).
Bake uncovered for 20-25 minutes or until the chicken is almost cooked through (this will depend on the thickness of your chicken). Then sprinkle the cheese evenly across the chicken and bake for another 10-15 minutes, or until the cheese is melted and the chicken is completely cooked through.
Top with freshly cracked black pepper and fresh basil. Balsamic glaze is also delicious on this! Enjoy as is for a lower carb meal or with pasta, rice or potatoes for a more balanced meal.
