Ingredients
Scale
- 3-4 boneless, skinless, chicken breasts (about 2 lbs)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 medium zucchini
- 1 medium yellow squash
- 1/2 medium sweet yellow onion
- 1/2 cup pesto, prepared
- 4 oz parmesan cheese
- 4 oz mozzarella
Instructions
- Preheat the oven to 375˚F.
- Chop the zucchini, squash, and onion, then combine them in a bowl.
- In a large casserole dish, arrange the chicken in a single layer and season with salt, pepper, and garlic powder. Layer the veggies on top and dollop the pesto over them. You can add cheese now for a crispy top or wait until the last 10 minutes for a gooey finish.
- Bake on the middle rack for 35-45 minutes or until the chicken reaches an internal temperature of 165˚F. If browning too quickly, loosely cover with foil.
- Serve hot and enjoy!
Notes
For quicker cooking, cut the chicken into smaller pieces or use chicken tenderloins.
Feel free to add your favorite vegetables along with the zucchini and squash.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.