Friday · Dinner
Pesto Chicken with Roasted Vegetables & Quinoa
~45g protein~560 cal35 min
Ingredients
- 1½ lb chicken breast, cut into strips
- ½ cup pesto · 2 zucchini, chopped · 2 bell peppers, chopped
- 1 cup cherry tomatoes, halved · 1 cup quinoa, cooked
- ¼ cup crumbled feta
Steps
- Toss chicken and vegetables with half the pesto on a sheet pan.
- Roast at 425°F for 20–22 min until chicken is cooked through.
- Serve over quinoa with remaining pesto drizzled on top and feta scattered over.
▶Watch it made
Recipe inspiration: quick pesto chicken bake reel (zucchini + vegetables)