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Pesto chicken with vegetables

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Ingredients for 4 servings:

  • 2 zucchinis
  • 2 bell peppers
  • 4 tomatoes
  • 4 chicken breast fillets
  • Oil for frying
  • 1 ball of mozzarella
  • 5 tbsp pesto, red
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Clean, wash, and finely chop the zucchini, bell peppers, and tomatoes. Pat the chicken dry and fry in a hot pan with oil. Season with salt and pepper and set aside. Then fry the chopped zucchini and bell peppers in the pan and mix in 1 tablespoon of pesto. Add the tomatoes and season everything. Place the vegetables in a baking dish, place the chicken on top, and spread each with 1 tablespoon of pesto. Slice the mozzarella and arrange it on top of the chicken breast fillets. Bake in a preheated oven at 200°C (top/bottom heat) for 20 minutes.

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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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