Sheet Pan Pesto Ricotta Chicken
Serves 5
10 mins prep
25 mins cook
0 mins total
Thinly sliced chicken layered with ricotta + basil pesto and baked with asparagus, eggplant + artichokes- serve this over your favorite pasta for a complete meal.
largechicken breastor 3 small
cupbasil pesto
largeeggplantcut into large slices
bunchof asparagusends discarded and then cut into half
cupof artichokes hearts drained
saltto taste
pepperto taste
garlicto taste
tbsplemon juice
tsplemon zest
tbspolive oil
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Preheat the oven to 425℉
Using a sharp knife, carefully slice down the middle of the chicken breast to make 2 thinner breast (4 total).
On the sheet pan lay the chicken in the middle, surrounded by the chopped veggies.
Season everything with salt, pepper, garlic.
Spread a layer of the ricotta over the chicken breast, then a layer of the pesto. Use the remaining pesto to drizzle all over the veggies.
Zest + juice the lemon over the chicken + veggies.
Drizzle with about 3 tbsp of olive oil or olive oil spray to reduce the amount of oil used.
Bake on the middle rack of the oven for 20-25 minutes or until the chicken reaches and internal temperature of 165℉ and the veggies are roasted to perfection.
Cooking time may vary and if your oven cooks hot, lower the temperature.
I also like to broil for the last 5 minutes or so to get a nice browned crust on the chicken + veggies!
While the chicken is cooking, boil your noodles,
Serve this over noodles with parmesan cheese!