This tasty and protein-packed meal is a great way to nourish your body and satisfy your taste buds. The chicken is juicy and seasoned to perfection with salt and pepper, then baked until tender. The fresh veggies are coated in a delicious pesto sauce, adding a burst of flavor and nutrition to the dish. This bowl is perfect for a healthy lunch or dinner and the recipe is easy to follow, making it a great option for busy weeknights. Enjoy!
4 boneless, skinless chicken breasts
1 red bell pepper, sliced
1 yellow squash, sliced
1 cup cherry tomatoes
1/2 cup pesto
Salt and pepper, to taste
Preheat your oven to 400°F.
Season both sides of the chicken breasts with salt and pepper.
Place the chicken on a baking sheet and bake for 20-25 minutes, or until fully cooked.
While the chicken is baking, slice the bell pepper, yellow squash, and cherry tomatoes.
In a large bowl, combine the sliced veggies and cherry tomatoes.
Drizzle 1/2 cup of pesto over the veggies and gently toss to coat.
Once the chicken is fully cooked, serve it on top of the veggie mixture.