One-Pan Pesto Chicken & Veggies

Preheat the oven to 400°F (200°C). Line a baking sheet with foil.

Lay out the 3 chicken breasts in the middle of the baking tray. Spread the zucchini evenly on one end and the cherry tomatoes on the other.

Sprinkle the garlic, olive oil, salt, and pepper evenly over the chicken and vegetables. Toss the vegetables to coat evenly.

Pour the jar of pesto evenly over the chicken breasts, then top with the mozzarella cheese.

Bake for 25–30 minutes, until the internal temperature of the chicken reaches 165°F (75°C) and the vegetables are tender.

Let the chicken rest for 10 minutes before serving over the vegetables with another sprinkle of mozzarella cheese.

Enjoy!