Baked Pesto Chicken

It’s been a LONG week and we’re also pretty busy preparing for the big upcoming holiday meals (Thanksgiving planning anyone?) – so I was thinking we could all use a SUPER EASY and QUICK dish to make again & again throughout these next few crazy months.

Baked Pesto Chicken is INSANELY delicious and full of FLAVOR, yet it’s about as easy as it gets to prepare!

It’s colorful and gorgeous served with a side of broccoli or cauliflower rice. A big serving over some quinoa or brown rice would be an excellent meal idea too.

Also FABULOUS for meal prep. Cooked chicken stays great in the fridge in sealed containers for 3-4 days.

This entire dish comes together FAST – I mean if you’re going to make your own homemade pesto (which I *DO* recommend!) that will take 5 minutes, then you’ll only need another 5 minutes of hands-on time to put everything together.

Try this with our Homemade Pesto Recipe:.

6 servings

Ingredients:

• 2 tsps avocado oil or olive oil
• 2 lbs chicken tenders
• 1 cup homemade pesto sauce
• 2 cups ripe cherry or grape tomatoes, quartered
• sea salt and ground black pepper, to taste
• 6 ounces fresh mozzarella cheese, sliced
• fresh basil leaves to garnish if desired

Instructions:

Preheat your oven to 400 degrees f.

Brush or rub all of the oil inside of a large 9×13 rectangular baking dish to coat well.

Place your chicken tenders in your prepared baking dish.

Add in the pesto sauce, cherry tomatoes, and a generous pinch of sea salt and pepper; stir to coat well.

Arrange your mozzarella on top and bake for approximately 25 minutes, or until the chicken is cooked through and no longer pink in the inside and the internal temperature reaches 165 degrees.

Serve while hot.

Enjoy!

Rachel

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