Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup basil pesto (store-bought or homemade)
- 2 cups cherry tomatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Lightly grease a large baking dish with olive oil or non-stick cooking spray.
- Place the chicken breasts in the prepared baking dish. Season both sides of the chicken with salt and pepper.
- Spread a generous amount of basil pesto over each chicken breast, covering them evenly.
- In a separate bowl, toss together the cherry tomatoes, sliced bell peppers, zucchini, and yellow squash with olive oil, salt, and pepper.
- Arrange the seasoned vegetables around the chicken breasts in the baking dish.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Once the chicken is cooked, remove the baking dish from the oven and let it rest for a few minutes.
- Garnish the baked pesto chicken with fresh basil leaves, if desired, before serving.
- Serve the chicken and roasted vegetables hot, alongside your favorite side dishes such as rice, quinoa, or a green salad.
Enjoy your delicious and nutritious baked pesto chicken with roasted vegetables!
