Go Back

Basil Pesto Crusted Chicken Breasts with Zucchini

Fantastically flavorful chicken with vegetables.  
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 small zucchini
  • 1 yellow squash
  • 1/2 yellow onion, diced
  • 5 mini sweet peppers, diced
  • 3 tbsp avocado oil
  • 1 tbsp McCormick's Garlic Onion Black Pepper & Sea Salt If you don't have this on hand, you can make your own by sprinkling a little onion salt or garlic salt, black pepper, and garlic powder or onion powder.
  • 4 chicken breasts, cut in half to make 8 pieces
  • 2 tsp seasoned pepper or garlic pepper
  • 8 tbsp basil pesto jarred or homemade
  • 1/3 cup panko bread crumbs

Method
 

  1. Dice zucchini & squash into bite sized pieces.  Add them to a zip lock bag with the onions & peppers.  Add the avocado oil & McCormick's seasoning. Zip the bag closed & smoosh all around to ensure every piece is coated evenly. Dump the bag into a 9 x 13 casserole dish that's been sprayed with cooking spray. 
  2. Lay the chicken breasts on a cutting board and set a sheet of plastic wrap over the top.  Gently pound out the chicken to make them uniform in size, about 3/4 of an inch thick.  
  3. Lay the chicken over the veggies in the casserole dish.  Sprinkle the chicken with seasoned or garlic pepper.  
  4. Spoon about a tablespoon of basil pesto over each breast, making sure to cover each piece of chicken. 
  5. Sprinkle the bread crumbs over the whole casserole dish.  Spray a light layer of cooking spray over the crumbs.  
  6. Bake at 350 degrees for 45 minutes, or until the chicken is 165 degrees on an instant read thermometer.  Enjoy!