Simple Weeknight Dinner: Baked Chicken Breasts with Pesto, Tomato, Mushrooms and Mozzarella

We all lead busy lives, at least everyone I talk to lately has been living in fast-forward it seems. This week though, has been an exceptionally busy week. Busy with work, busy with sports, busy with life. 

During one of my free moments, with my stomach making those unflattering noises, I decided it was time to whip something together for dinner. Staring at the clock, I thought, sandwich? Frozen pizza? Then I opened the freezer and found a package of frozen, boneless chicken breasts, looked in the fridge for some veggies and came across a jar of pesto. Suddenly, a quick, delicious meal was coming to life!
Simply lay the chicken breast in a pan and place in the oven on 350F and bake for approximately 20 minutes*. Remove chicken, top with pesto and put back into the oven for another 10 minutes. *Be sure to adjust time to ensure chicken is fully cooked. 
Add slices of tomato and crimini mushrooms, bake for 5 minutes, then add your shredded mozzarella cheese. Bake until the cheese is melted.
This is a simple meal that you can throw in the oven and walk away from! To use up my leftovers, I cooked some pasta, mixed it with pesto and laid the leftover chicken over it. It tasted great re-heated and the pasta kept me full until the work day was over.
A flavourful recipe I definitely recommend for those busy weeknights!
What are your favourite recipes for quick, nutritious meals?


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