Sheet Pan Pesto Chicken

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while still melting well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken drumsticks

Chicken thighs are often less expensive and juicier.

pesto sauce

🥗Healthier: homemade pesto

💰Cheaper: spinach + olive oil

Homemade pesto can be made with less expensive ingredients.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss potatoes, olive oil, and salt & pepper together, then bake for 20 minutes.

Meanwhile, make the pesto if not using store-bought by adding basil, olive oil, parmesan, garlic, and salt & pepper to a mini blender or Magic Bullet, blending until combined. At the same time, slice tomatoes and grate mozzarella.

Brush chicken cutlets with a tiny bit of olive oil then season with salt and pepper and add to baking sheet along with potatoes. Bake another 10 minutes.

Coat chicken cutlets with pesto, then top with 2-3 slices of tomatoes. Sprinkle mozzarella over top, then bake another 3-5 minutes until cheese is melted.

Remove sheet pan from the oven, then serve chicken and potatoes alongside some spring mix or arugula. Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens