Sheet Pan Pesto Mozzarella Chicken and Zucchini
Made entirely on one sheet pan in under an hour, this pesto mozzarella chicken roasts up with plenty of flavorful pesto, tender zucchini, and bursting cherry tomatoes.
Servings 4 servings
Calories 423kcal
Ingredients
- 1-1/2 lbs boneless skinless chicken breasts (about 4 medium)
- Salt and pepper for seasoning
- 1/4 cup basil pesto, plus more for drizzling on top
- 2 medium zucchinis, cut into 1/2-in chunks
- 2 cups cherry tomatoes
- 2 tablespoons extra-virgin olive oil
- 2 medium cloves garlic, minced
- 4 slices fresh mozzarella
- 1/4 cup torn basil leaves
Instructions
- Preheat oven to 400F. Lightly grease a large sheet pan.
- Pat chicken dry and season on both sides with salt and pepper. Arrange breasts on half of sheet pan and rub about 1 tablespoon pesto over top.
- In a medium bowl, toss zucchini, cherry tomatoes, olive oil, and garlic together until combined. Season with salt and pepper and arrange on other half of sheet pan.
- Roast chicken and zucchini at 400F 25-30 minutes until chicken registers 165F and zucchini/cherry tomatoes are tender.
- Remove pan from oven and top each chicken breast with a slice of mozzarella. Broil under high heat a few inches from heat until mozzarella is melted and lightly browned.
- Drizzle additional pesto over chicken if desired. Top chicken and zucchini with torn basil leaves and serve warm. Enjoy!
Notes
Storing Instructions
Store chicken and vegetables sealed in refrigerator up to 6 days.
Nutrition
Serving: 1chicken breast and 6 oz vegetables | Calories: 423kcal | Carbohydrates: 9.3g | Protein: 50.8g | Fat: 21.1g | Saturated Fat: 5.3g | Cholesterol: 117mg | Sodium: 392mg | Potassium: 481mg | Fiber: 2.5g | Sugar: 5.1g | Calcium: 129mg | Iron: 2mg