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- 4 boneless, skinless chicken breasts - 1 cup pesto sauce (store-bought or homemade) - 1 cup cherry tomatoes, halved - 1 medium zucchini, sliced - 1 red bell pepper, sliced - 1 cup asparagus, trimmed - 1 cup mozzarella cheese, shredded - 2 tablespoons olive oil - Salt and pepper, to taste - Fresh basil leaves, for garnish (optional)

Simple Pesto Chicken and Vegetable Bake

Discover the Pesto Chicken Extravaganza, a deliciously simple dish perfect for any occasion! This recipe features marinated chicken breasts bursting with vibrant pesto flavor, paired with seasonal vegetables like cherry tomatoes and asparagus. With the addition of melty mozzarella cheese, this meal is both nutritious and satisfying. Ideal for weeknight dinners or special gatherings, it's easy to customize with your favorite ingredients. Elevate your meals today!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup pesto sauce (store-bought or homemade)

2 cups cherry tomatoes, halved

1 cup zucchini, sliced into rounds

1 cup bell peppers, diced (choose a mix of colors for visual appeal)

1 cup asparagus, trimmed and cut into 2-inch pieces

1 cup mozzarella cheese, shredded

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

Fresh basil leaves for garnish (optional, but recommended for flavor and presentation)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures a perfect cooking temperature for your chicken and vegetables.

    Prepare the Chicken: Take a large baking dish and arrange the chicken breasts in a single layer. Generously season both sides of the chicken with salt and freshly ground black pepper, enhancing the overall flavor.

      Add the Pesto: Using a spoon or spatula, spread half of the pesto sauce evenly over the chicken breasts, making sure they are fully coated for maximum flavor.

        Prepare the Vegetables: In a medium bowl, combine the halved cherry tomatoes, sliced zucchini, diced bell peppers, and cut asparagus. Drizzle the olive oil over the vegetables, then season generously with salt and pepper. Toss everything together until the vegetables are evenly coated with the oil and seasoning.

          Combine Chicken and Vegetables: Carefully arrange the seasoned vegetable mixture around the chicken in the baking dish. Drizzle the remaining pesto sauce over both the chicken and the vegetables to ensure they all are flavorful.

            Top with Cheese: Evenly sprinkle the shredded mozzarella cheese across the top of the chicken and vegetables, creating a delicious cheesy layer.

              Bake to Perfection: Place the baking dish in the center of the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F or 75°C) and the mozzarella cheese is melted, bubbly, and lightly golden.

                Serve and Enjoy: Once baked, remove the dish from the oven and allow it to rest for about 5 minutes. If desired, garnish with fresh basil leaves for an extra burst of flavor and a lovely touch of color. Serve warm and delight in your delicious pesto chicken and roasted vegetables!

                  Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings