One of my favorite go-to weekday recipes is this super simple baked pesto chicken and veggies. I've had difficulties finding variety when it comes to quick and easy dinners that comply with my allergies, and this one always hit the spot!
What You'll Need
- Two chicken breasts - Pesto - Salt & Pepper - 3 Red Bell Peppers - Aluminum foil - 2 Baking sheets or 1 large baking sheet
Pre-heat the oven to 350 degrees. Place both chicken breasts on a baking sheet covered with aluminum foil.
Salt and pepper both chicken breasts. Flip and repeat.
Press the seasoning into both sides of the chicken breasts.
Spread the pesto on the chicken breast. Flip and repeat.
Bake on 350 degrees for 15 minutes.
Wash and prep your bell peppers, cutting them into vertical slices.
Place the slices onto a smaller baking sheet. Salt and pepper to taste. Place in the oven with the chicken after the first 15 minutes are up at 350 degrees.
Bake everything for another 20 minutes. Remove from oven and let cool for 5 minutes.
Add cheese if you'd like. I usually go for sliced parmesan or mozzarella.
