Mozzarella-Tomato Chicken with Pesto
Balsamic Green Beans and Mushrooms
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 3 Tbsp pesto
- 1 Roma tomato, thinly sliced
- ¾ cup shredded whole-milk mozzarella cheese
Instructions
- Preheat oven to 425°F. Cut chicken breasts in half crosswise to get 3 equal pieces. Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with salt and pepper, if desired.
- Heat oil in a large nonstick skillet. Cook chicken in hot oil 2 minutes per side or until browned. Remove from heat.
- Place chicken in a baking dish or on a lightly greased rimmed baking sheet. Spread 1 Tbsp pesto over each chicken breast. Top with tomatoes and cheese.
- Bake 10 to 12 minutes or until chicken is done.
Side Dish Ingredients
- ½ lb green beans, trimmed
- ½ (8-oz) pkg sliced cremini mushrooms
- 1½ Tbsp olive oil
- 2 tsp balsamic vinegar
- 2 cloves garlic, minced
- ¼ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Toss together green beans, mushrooms, oil, vinegar, garlic, salt, and pepper on a rimmed baking sheet.
- Bake 13 to 15 minutes or until beans are tender, stirring after 10 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
335
|
95
|
430
|
| Fat (g) | 21 | 7 | 28 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 33 | 2 | 35 |
| Carb (g) | 2 | 7 | 9 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 406 | 164 | 570 |
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