12 oz frozen broccoli
2 chicken breast
1/2 cup prepared pesto
1 small ripe tomato
4 slices fresh mozzarella, about 4 oz
Salt, for sprinkling
Pepper, for sprinkling
Preheat oven to 400°
Drizzle a sheet pan with olive oil, about 2 tsp.
Place frozen broccoli around edges leaving space in the middle
Place chicken breast in the middle, sprinkle salt and pepper evenly over chicken and broccoli
Spoon half of pesto onto each chicken breast, top with sliced mozzarella, then fresh tomato.
Sprinkle tomato with salt and pepper
Bake uncovered for 30 minutes, or until center of chicken reads 165°
This recipe is up for your own interpretation. Next time, I will use four slices of tomato on top instead of two. You can use as much olive oil and salt and pepper as you want. In total, I used about 1 Tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper.
*Nutrition information does not include pesto as grocery store varieties can vary*
- Category: Dinner
- Method: Bake
- Cuisine: Italian
Keywords: sheet pan dinner, sheet pan chicken, pesto chicken, pesto chicken dinner, tomato mozzarella chicken, 30 minute chicken, baked pesto chicken, sheet pan pesto chicken