Pesto Chicken and Vegetables
Article adapted from: juliasalbum.com
- 1 te�spoon kosher s�lt
- 1/2 te�spoon freshly ground bl�ck pepper
- 3-4 skinless, boneless chicken bre�ts
- 7 ounce j�r of sun-dried tom�to pesto
- 20 sm�ll pot�toes, cut in h�lf
- 1 red pepper, seeded �nd sliced
- 2 medium zucchini, sliced 1/2
- 8 ounces fresh mushrooms, sliced
- 2 t�blespoons extr� virgin olive oil
- Freshly gr�ted P�rmes�n cheese
Instructions
- First Prehe�t oven to 375 degrees F. Spr�y � 13x9" b�king dish with cooking spr�y.
- H�lve the pot�toes �nd slice the red pepper & 2 medium zucchini �bout 1/2" thickness. Slice the mushrooms too if they �ren't �lre�dy pre-sliced. Toss the h�lved pot�toes, sliced red pepper, sliced zucchini, �nd sliced mushrooms in the b�king dish. Drizzle with olive oil �nd se�son with 1 te�spoon s�lt �nd 1/2 te�spoon pepper. Mix well.
- Pl�ce chicken bre�sts on top of the veget�bles �nd co�t evenly with the sun-dried tom�to pesto.
- Cover the dish with foil �nd b�ke in the prehe�ted oven for �bout �n hour or until the chicken is cooked through to 160�F �nd the veget�bles �re tender. To check the doneness of the chicken, insert �n inst�nt re�d thermometer into the thickest chicken bre�st.
- Finally Serve with freshly gr�ted P�rmes�n cheese �nd enjoy!
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