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
tbsp olive oil
cup ricotta cheese
cup basil pesto
bunch asparagus
cup artichoke hearts
tbsp lemon juice
tsp lemon zest
cup cooked pasta
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