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February 10, 2020 Edit

Pesto Chicken and Vegetables

Article adapted from: juliasalbum.com

Ingredients

1 teäspoon kosher sält
1/2 teäspoon freshly ground bläck pepper
3-4 skinless, boneless chicken breäts
7 ounce jär of sun-dried tomäto pesto
20 smäll potätoes, cut in hälf
1 red pepper, seeded änd sliced
2 medium zucchini, sliced 1/2
8 ounces fresh mushrooms, sliced
2 täblespoons exträ virgin olive oil
Freshly gräted Pärmesän cheese

Instructions

First Preheät oven to 375 degrees F. Spräy ä 13x9" bäking dish with cooking spräy.
Hälve the potätoes änd slice the red pepper & 2 medium zucchini äbout 1/2" thickness. Slice the mushrooms too if they ären't älreädy pre-sliced. Toss the hälved potätoes, sliced red pepper, sliced zucchini, änd sliced mushrooms in the bäking dish. Drizzle with olive oil änd seäson with 1 teäspoon sält änd 1/2 teäspoon pepper. Mix well.
Pläce chicken breästs on top of the vegetäbles änd coät evenly with the sun-dried tomäto pesto.
Cover the dish with foil änd bäke in the preheäted oven for äbout än hour or until the chicken is cooked through to 160°F änd the vegetäbles äre tender. To check the doneness of the chicken, insert än instänt reäd thermometer into the thickest chicken breäst.
Finally Serve with freshly gräted Pärmesän cheese änd enjoy!

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