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Chicken breast with pesto and oven-baked vegetables

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Ingredients for 2 servings:

  • 2 chicken breast fillets
  • 4 tbsp pesto (tomato pesto)
  • 1 ball of mozzarella
  • ½ bell pepper(s), red
  • ½ bell pepper(s), yellow
  • 1 tomato(s)
  • 1 spring onion(s)
  • 1 small onion(s)
  • salt and pepper
  • Thyme
  • oregano
  • basil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

low-carb

Preheat the oven to 180°C. Chop the vegetables. Rinse the chicken breast and pat dry. Carefully score it with a knife in a fan shape. Spread each breast with about 2 tablespoons of tomato pesto. Fill the compartments with small strips of mozzarella. Place the meat and vegetables in a greased baking dish. Season with herbs, salt, and pepper to taste. If desired, add some cream cheese. Bake in the oven for 25 minutes. Serve with couscous, bulgur, or quinoa as a side dish, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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