Description
A flavorful and comforting Pesto Chicken & Zucchini Bake made with tender chicken breasts, fresh vegetables, rich pesto, and a cheesy topping. Perfect for a balanced weeknight dinner.
Ingredients
3-4 chicken breasts, boneless and skinless
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 medium zucchini
1 medium yellow squash
1 medium sweet yellow onion
1/2 cup pesto, prepared
4 oz Tillamook Parmesan cheese
4 oz mozzarella cheese
Instructions
1. Preheat the oven to 375˚F.
2. Chop the zucchini, squash, and onion into bite-sized pieces and combine.
3. In a large casserole dish, lay the chicken in a flat single layer and season with salt, pepper, and garlic powder.
4. Layer the chopped vegetables over the chicken.
5. Dollop the pesto over the vegetables.
6. Top evenly with Parmesan and mozzarella cheese.
7. Bake on the middle rack for 35-45 minutes, or until the chicken is cooked through (165˚F internal temperature).
8. If the cheese browns more than desired, cover loosely with foil until finished.
9. Let rest briefly before serving hot.
Notes
You can cut the chicken in half, chunks, or use chicken tenderloins instead of full chicken breasts to make serving easier. Cooking time may be reduced.
Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or frozen for up to a month.
This recipe is naturally gluten free (verify individual brands), low carb, and friendly for low carb and keto diets.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American