One Pan Arugula Pesto Chicken & Tomatoes
One Pan Arugula Pesto Baked Chicken with Roasted Tomatoes - A healthy easy meal for any weeknight! Gluten Free, Dairy Free, Paleo
Servings 4 servings
Calories 402kcal
Ingredients
- 2 lbs chicken breast
- ½ cup arugula pesto
- ½ cup chopped onion
- 2 cups cherry tomatoes
- 1 lemon
Instructions
- Preheat oven to 375F. Line a casserole dish with parchment paper.
- Cut a slit in the middle of the chicken breast and add pesto. Slather another tablespoon of pesto on top of each chicken breast. Place chicken breasts side by side in the casserole dish. Top each one with a slice of lemon (optional).
- Sprinkle the top with ½ cup chopped onions.
- Bake chicken for 20 minutes. Take out the casserole dish and add cherry tomatoes. Bake dish for another 10-15 minutes longer until chicken is cooked throughout and reaches 165F.
Notes
Just use a small, sharp paring knife to make a slit in the chicken.
Nutrition
Calories: 402kcal | Carbohydrates: 8g | Protein: 51g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 148mg | Sodium: 562mg | Potassium: 1038mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1058IU | Vitamin C: 24mg | Calcium: 74mg | Iron: 2mg