The perfect way to dress up your chicken for a dinner for two!
This dinner was a great change up to the typical chicken and broccoli meal we're all used to making. I flattened the chicken breasts as much as I could. You can use a meat tenderizer if you have one, or you can use a rolling pin like I did. Even a bottle of olive oil will do the trick (be careful though).
...great change up to the typical chicken and broccoli meal we're all used to making...
I used my own diced tomatoes that I canned last summer (highly recommend if you have the tools), but you can use a store bought can of tomatoes instead. Also, I used a store bought basil pesto from BJ's because they sell it in such a big container, I can use it in multiple meals without worrying about running out of pesto!
You can simply make this dinner for two as is and enjoy, or you can double it and save the leftovers for the next day's lunch or dinner. It's such a simple recipe, it's easy to double it up when needed!
Baked Pesto Chicken Dinner
Ingredients
2 chicken breasts
2 tbsp olive oil
1/2 cup basil pesto
1/2 cup diced tomatoes (Italian seasoning)
1/3 cup shredded mozzarella
3 cups broccoli
Instructions
Drizzle 1 tbsp olive oil on iron skillet
Pound chicken breasts until even and place in skillet
Top the chicken with the pesto and diced tomatoes
Bake at 350 for 20 minutes
While chicken is baking, drizzle 1 tbsp olive oil on baking sheet and toss the broccoli on to sheet
Pop the broccoli in the oven with the chicken for the last 10 minutes
Bring chicken out to top with cheese and then bake for an additional 10-15 minutes (until thermometer reads 165 degrees)
Take broccoli out of the oven when there is 5 minutes left for the chicken to bake (or until it is done to your liking)
Total cooking time for chicken: 30-35 minutes
Total cooking time for broccoli: 20 minutes
Nutrition Facts (1/2 recipe) Calories: 612 Carbs: 17g Fat: 39g Protein: 48g
Watch me make this meal here:
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