Chicken Pesto Bake
I’m all about easy and quick, oh and tasty meals! And something that the entire family will love. The whole, throw everything in a dish and bake it is totally my jam! I’m sure it’s yours too! This chicken pesto bake is sure to be one of your favorites… AND with only 6 ingredients, and hardly any prep, you’ll have dinner ready in 30 minutes! Heck yes! Check it out….
Ingredients
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- 2 1.5 lbs of chicken tenders
- salt and pepper to taste
- 3/4 cup mozzarella shredded
- 1/4 cup shredded parmesan
- 2 roma tomatoes, diced
- 1/2 cup pesto
Instructions
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Preheat oven to 375 F.
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Season all the strips, front and back, generously with salt and pepper.
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Spread half of the pesto all over the bottom of your baking dish.
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Transfer the chicken to the dish in an even layer. Scoop the rest of the pesto on top and spread out with a brush or spatula to coat.
- Top with diced roma tomatoes.
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Cover the dish with aluminum foil and bake for 20-25 minutes. Uncover and sprinkle with your mozzarella and parmesan. Place back in the oven until cheese is melted. Don’t over bake… you want juicy meat. Internal temperature of meat should be 165 F. Top with chili pepper flakes.
Notes:
Serve with rice and veggies (like jasmine rice or my crispy garlic parmesan carrots!) and top with some chili pepper flakes.
nutrition
Calories: 441kcal | Carbohydrates: 3g | Protein: 54g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 164mg | Sodium: 684mg | Potassium: 852mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 835IU | Vitamin C: 3mg | Calcium: 167mg | Iron: 1mg
