Crispy Cheesy Pesto Baked Chicken with Rainbow Veggie Medley
This unique baked chicken recipe features a crispy cheesy crust infused with vibrant pesto, paired with a colorful medley of roasted vegetables. It's a delightful dish that appeals to both kids and adults, making dinner a fun and flavorful experience!
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Preheat your oven to 400°F (200°C). In a mixing bowl, combine 1 cup of breadcrumbs, 1/2 cup of grated Parmesan cheese, and 1 teaspoon of garlic powder.
In another bowl, mix 1/2 cup of basil pesto with 1/4 cup of plain yogurt until well blended. Take 4 boneless, skinless chicken breasts and coat each piece in the pesto mixture, ensuring they are fully covered.
Next, press each chicken breast into the breadcrumb mixture, making sure to coat both sides thoroughly.
Place the coated chicken breasts on a baking sheet lined with parchment paper. In a separate bowl, toss together 1 cup of cherry tomatoes, 1 cup of diced bell peppers, and 1 cup of zucchini slices with 2 tablespoons of olive oil, salt, and pepper to taste.
Spread the vegetable mixture around the chicken on the baking sheet. Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
Once done, remove from the oven and let the chicken rest for 5 minutes before serving. Serve the crispy cheesy pesto chicken alongside the roasted rainbow veggies for a colorful and nutritious meal.
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