Servings: 4 | Total time: 50 mins
Serving Size 1/2 chicken breast & 1 cup vegetables
Nutritional information:
· Calories: 355
· Protein: 38g
· Carbs: 10g | Sugars: 3g
· Fat total: 19g | Saturated Fat: 6g
Ingredients:
2 boneless, skinless chicken breasts (225g each roughly)
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 medium tomato, sliced
85g fresh mozzarella, halved and sliced
¼ cup prepared pesto
8 cups broccoli florets
2 tablespoons extra-virgin olive oil
Method
Step 1
Preheat oven to 190°C. Coat a large rimmed baking sheet with cooking spray.
Step 2
Make crosswise cuts every 1/2 inch along both chicken breasts, slicing almost to the bottom but not all the way through. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Fill the cuts alternately with tomato and mozzarella slices. Brush with pesto. Transfer the chicken to one side of the prepared baking sheet.
Step 3
Toss broccoli, oil and the remaining 1/4 teaspoon each salt and pepper in a large bowl. If there are any tomato slices left, mix them in. Transfer the broccoli mixture to the empty side of the baking sheet.
Step 4
Bake until the chicken is cooked and the broccoli is tender, about 25 minutes. Cut each breast in half and serve with the broccoli.