Description
Savor the delightful combination of juicy chicken breasts and sweet roasted cherry tomatoes, all enhanced by aromatic pesto—perfect for a quick weeknight dinner!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup pesto sauce (store-bought or homemade)
- 2 cups cherry tomatoes
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C).
- Prepare Your Baking Sheet: Spray a rimmed baking sheet with nonstick cooking spray or line it with parchment paper.
- Season the Chicken: Place the chicken breasts on the baking sheet. Drizzle with olive oil and season generously with salt and pepper.
- Add Pesto: Spoon pesto sauce over each chicken breast, ensuring they are well-coated.
- Toss in Cherry Tomatoes: Scatter the cherry tomatoes around the chicken on the baking sheet.
- Bake It All Together: Bake for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C). Serve hot, drizzled with any remaining pesto.
Nutrition
- Serving Size: 1 chicken breast with tomatoes (approximately 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: For extra flavor, marinate the chicken in pesto for at least 30 minutes before cooking. Feel free to add bell peppers or zucchini for additional veggies. Store leftovers in an airtight container in the fridge for up to three days.