Pesto Chicken with Zucchini & Tomatoes
A vibrant and flavorful Italian dish featuring juicy chicken, tender zucchini, and ripe tomatoes, all coated in aromatic pesto. Perfect for quick weeknight dinners or impressing guests.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
- 1 cup homemade or store-bought pesto Fresh pesto is recommended for the best flavor.
- 2 medium zucchinis, sliced into half-moons
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil
- to taste Salt and pepper
- 1 teaspoon garlic powder (optional)
- 1/4 cup grated Parmesan cheese (for serving)
- as needed Fresh basil leaves, for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and garlic powder if using.
- In a large bowl, toss the chicken breasts with pesto until well-coated. Set aside.
- In another bowl, combine the sliced zucchini and halved cherry tomatoes. Drizzle with olive oil and season with salt and pepper. Toss to coat.
Cooking
- In a 9x13 inch baking dish, arrange the pesto-coated chicken breasts. Distribute the zucchini and tomatoes around the chicken.
- Bake for 25 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
Serving
- Let the dish rest for a few minutes after baking. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves before serving.
- Serve hot, alongside rice, pasta, or crusty bread.
Notes
Use fresh ingredients for the best flavor. Marinate the chicken longer for deeper taste and feel free to incorporate other vegetables if desired.