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.
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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!