Sheet Pan Cheesy Chicken with Pesto and Broccoli
Hot Cooked Rice
Ingredients
- 2 lb boneless, skinless chicken breasts, halved crosswise
- 2 tsp garlic salt
- 6 Tbsp pesto
- 2 Roma tomatoes, thinly sliced
- 1½ cups shredded mozzarella cheese
- 1 head broccoli, cut into florets
- 2 Tbsp olive oil
Instructions
- Preheat oven to 425°F. Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with garlic salt, and season lightly with pepper.
- Place on a lightly greased large rimmed baking sheet. Spread 1 Tbsp pesto over each chicken breast. Top with tomatoes and cheese.
- Toss broccoli with oil, and place around chicken; season lightly with salt and pepper.
- Bake 15 to 20 minutes or until chicken is done and broccoli is tender.
Side Dish Ingredients
- 1½ cups long-grain white rice
Side Dish Instructions
- Cook rice according to package directions.
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