Sheet Pan Pesto Ricotta Chicken
Serves 510 mins prep25 mins cook
Thinly sliced chicken layered with ricotta + basil pesto and baked with asparagus, eggplant + artichokes- serve this over your favorite pasta for a complete meal.
0 servings
What you need

cup ricotta cheese

cup basil pesto

eggplant

bunch asparagus

cup artichoke hearts
salt

pepper
garlic

tbsp lemon juice

tsp lemon zest

tbsp olive oil

cup cooked pasta

parmesan cheese
Instructions
0 Preheat the oven to 425℉ 1 Using a sharp knife, carefully slice down the middle of the chicken breast to make 2 thinner breast (4 total). 2 On the sheet pan lay the chicken in the middle, surrounded by the chopped veggies. 3 Season everything with salt, pepper, garlic. 4 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. 5 Zest + juice the lemon over the chicken + veggies. 6 Drizzle with about 3 tbsp of olive oil or olive oil spray to reduce the amount of oil used. 7 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! 8 While the chicken is cooking, boil your noodles, 9 Serve this over noodles with parmesan cheese!View original recipe

