Sheet Pan Cheesy Chicken with Pesto and Broccoli
Rice Pilaf with Almonds
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- 2 Tbsp basil pesto
- 1 Roma tomato, thinly sliced
- ½ cup shredded mozzarella cheese
- ½ (12-oz) pkg broccoli florets
- 1 Tbsp olive oil
Instructions
- Preheat oven to 400°F.
- Pound chicken to ½-inch-thickness in a zip-top bag using the heel of your hand or a meat mallet; lightly season with salt and pepper.
- Place chicken on a lightly greased rimmed baking sheet. Spread 1 Tbsp pesto over each chicken breast. Top with sliced tomatoes and cheese.
- Toss broccoli with oil and place around chicken; season with salt and pepper.
- Bake 15 to 20 minutes or until chicken is done and broccoli is browned and tender.
Side Dish Ingredients
- 1 (6-oz) box rice pilaf mix with almonds
Side Dish Instructions
- Prepare rice according to package directions.
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