High-Protein Chicken Pesto Bake
This flavorful dish combines chicken with pesto and cherry tomatoes for a protein-packed meal. Perfect for weeknight dinners, it’s easy to prepare and can be customized to your preferences.
Ingredients
- 4 pieces boneless, skinless chicken breasts Approximately 1.5 pounds total.
- 1 cup pesto sauce Store-bought or homemade.
- 1 pint cherry tomatoes Halved.
- 1 cup shredded mozzarella cheese Can substitute with provolone or Monterey Jack.
- 2 tablespoons olive oil Can use avocado oil.
- Salt and Pepper To taste.
Instructions
- Preheat the oven to 375°F (190°C).
- Place the chicken breasts in a baking dish. Drizzle with olive oil, and season with salt and pepper.
- Spread the pesto sauce generously over the chicken breasts.
- Scatter the halved cherry tomatoes around and on top of the chicken.
- Sprinkle the shredded mozzarella cheese over the chicken and tomatoes.
- Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Let it sit for a few minutes before serving.
Notes
Ensure even cooking by using a meat thermometer. Consider marinating the chicken in pesto beforehand. Try adding different vegetables for variety. Cover with foil if cheese browns too quickly.