Crunchy Pesto Mozzarella Chicken with roasted tomatoes and g

• portions: 2 servings
• temps total: 50 minutes

Ingrédients

12 oz. Boneless Skinless Chicken Breasts

8 oz. Green Beans

4 oz. Grape Tomatoes

Info 1 oz. Basil Pesto

Info 1 oz. Shredded Mozzarella

Info ¼ cup Italian Panko Blend

Info ½ oz. Shredded Parmesan Cheese

1 tsp. Garlic Pepper

Instructions

Start the Vegetables

Turn oven on to 400 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.

Break green beans in half. Prick tomatoes with a fork.

In provided tray, combine green beans and tomatoes. Season with 1/4 tsp. salt, garlic pepper, and 2 tsp. olive oil. Gently toss to combine. Spread into an even layer.

Cover tray with foil.

Bake covered in hot oven until tomatoes begin to burst, 15-20 minutes.

While vegetables bake, continue recipe.

Add the Chicken

Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper.

In a mixing bowl, combine panko, mozzarella, and 2 tsp. olive oil.

Carefully remove tray from oven. Push vegetables to one side of tray. Tray will be hot! Use a utensil.

Add chicken to now-empty side. Top chicken evenly with pesto, then mozzarella-panko mixture, pressing gently to adhere.

Bake the Meal

Bake again uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.

Carefully remove from oven.

To serve, top vegetables with Parmesan. Bon appétit!

Nutrition

• Calories: 460
• Lipides Totaux: 24g
• Sodium: 1440mg
• Glucides Totaux: 18g
• Protéines: 45g