Baked Pesto Chicken and Veggie Dish


By Carolyn Shields

Make this dish on Sunday night, and then divvy it up for lunches for the week!


  • Chicken breast
  • Butter
  • Salt and pepper
  • Pesto
  • Bread crumbs
  • Grated parmesan 
  • Vegtables: zuchini, onion, bell pepper, broccoli


  1. Heat oven to 400 degrees. Line baking sheet with parchment paper.
  2. Mix about one half cup of bread crumbs and one half cup of grated parmesan.
  3. Coat chicken breast in melted butter and then cover in the parmesan-bread crumb mixture.
  4. Cut veggies. Drizzle melted butter over them and salt and pepper.
  5. Put everything on baking sheet. Dollop pesto onto the dish. Bake for approximately 45minutes.
  6. Once baked, I like to cut the chicken into bite size pieces and then mix it all together.


Serves one.

Maybe add rice, couscous, or noodles.

There's probably a better way to add the pesto, but whatever. I'm a novice to cooking and it turned out great!