{"id":43121,"date":"2015-09-01T11:15:00","date_gmt":"2015-09-01T15:15:00","guid":{"rendered":"http:\/\/dailyburn.com\/life\/?p=43121"},"modified":"2016-08-05T13:30:54","modified_gmt":"2016-08-05T17:30:54","slug":"easy-baked-chicken-recipe","status":"publish","type":"post","link":"https:\/\/dailyburn.com\/life\/recipes\/easy-baked-chicken-recipe\/","title":{"rendered":"Easy One-Pot Baked Pesto Chicken Recipe"},"content":{"rendered":"
\"Easy
Photo by Alexa Schrim<\/figcaption><\/figure>\n

Dirty dishes are our nemesis, which is why we created this one-pot baked chicken recipe.\u00a0Everything can be saut\u00e9d and baked in just one oven-safe skillet, so\u00a0you won’t have a mountain of pots and pans to clean up after dinner.\u00a0It’s a win for your taste buds, too \u2014 the recipe\u00a0doesn\u2019t skimp on gooey mozzarella and Parmesan but it’s still roughly 300 calories a serving. Every bite bursts with flavor from sun-dried tomato pesto and\u00a0heart-healthy<\/a>\u00a0garlic.\u00a0Did we mention it takes a quick\u00a030 minutes<\/a>\u00a0to whip up?\u00a0Make it tonight for a light and fuss-free dinner.<\/p>\n

RELATED: <\/strong>16 Healthy Chicken Recipes That Don\u2019t Suck<\/a><\/p>\n

\"Easy
Photo by Alexa Schrim<\/figcaption><\/figure>\n

Easy One-Pot Baked Pesto Chicken Recipe<\/h3>\n

Serves: 6<\/em><\/p>\n

Prep Time: 20 minutes
\nCook Time: 30 minutes<\/p>\n

[skinnybox]<\/p>\n

Ingredients<\/strong><\/h3>\n

2 tablespoons olive oil
\n1 medium zucchini, cubed
\n1 eggplant, cubed
\n2 teaspoons minced garlic
\n1 1\/2 pints cherry tomatoes, halved
\n1\/2 cup sun-dried tomato pesto
\n1\/2 cup marinara sauce
\n1 pound chicken\u00a0breasts, sliced
\nSalt and pepper, to taste
\n5 slices mozzarella cheese
\n2 tablespoons chopped fresh basil
\nParmesan cheese<\/p>\n

Preparation<\/strong><\/h3>\n
    \n
  1. Preheat oven to 350\u00b0F.<\/li>\n
  2. Pour olive oil into a large, oven-safe skillet, and warm over medium heat.<\/li>\n
  3. Saut\u00e9 eggplant and zucchini with garlic for two to three minutes.\u00a0Once vegetables soften, remove from heat.<\/li>\n
  4. Add cherry tomatoes to the skillet and stir in sun-dried tomato pesto.<\/li>\n
  5. On a cutting board, season chicken strips\u00a0with salt and pepper to taste. Next, lay the chicken\u00a0strips on top of mixed vegetables, pushing them down a bit so some of the vegetables come to the top.<\/li>\n
  6. Spread marinara sauce on the chicken.\u00a0Lay the mozzarella cheese on top and place skillet in the oven for about 30 minutes, or until chicken is cooked through.<\/li>\n
  7. Remove from oven and sprinkle\u00a0with chopped basil and freshly grated Parmesan cheese before serving.<\/li>\n<\/ol>\n

    Pro Tips<\/h3>\n