Sheet Pan Sun-Dried Tomato Pesto Chicken
Ingredients
- ¾ lb boneless, skinless chicken breasts, halved crosswise
- 1 tsp garlic salt
- 2 Tbsp sun-dried tomato pesto
- 1 Roma tomato, thinly sliced
- ½ cup shredded mozzarella cheese
- 1 (12-oz) pkg vegetable medley
- 1 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 chicken on a lightly greased rimmed baking sheet. Spread ½ Tbsp pesto over each piece of chicken. Top with tomato, and sprinkle with cheese.
- Toss vegetables with oil, and place around chicken; season lightly with salt and pepper.
- Bake 15 to 20 minutes or until chicken is done and vegetables are tender.
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