Pesto Chicken Bake / One Pan Meal

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat content while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds cheesy flavor with fewer calories.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: bone-in chicken pieces

Chicken thighs are often cheaper and juicier.

pesto

🥗Healthier: homemade pesto

💰Cheaper: spinach and basil blend

Homemade pesto can be fresher and lower in preservatives.

Preheat oven to 400°F (204°C).

Line a baking tray with aluminum foil and spray with nonstick spray.

Cut golden potatoes into quarters and place them in a bowl.

Drizzle olive oil over the potatoes, add salt and black pepper, and about 1 tablespoon of pesto. Mix to coat the potatoes.

Pour the coated potatoes onto the lined baking tray.

Place chicken breasts on the baking tray.

Add about 1 tablespoon of pesto to each chicken breast and spread it evenly.

Slice roma tomatoes and place the slices on top of each chicken breast.

Sprinkle salt and black pepper over the tomatoes.

Prepare asparagus by bending the ends to snap off the fibrous part or cutting them off with a knife. Line the asparagus beside the chicken.

Add a little pesto, salt, and pepper to the asparagus and mix it in with your hands.

Dice half an onion and add it to the bowl with the potatoes. Add a little pesto, olive oil, salt, and pepper, and mix together.

Pour the onion mixture onto the tray with the chicken and potatoes.

Bake in the preheated oven for about 40 minutes until the potatoes are tender and the chicken is cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens