Description
Juicy chicken breasts stuffed with fragrant basil pesto, seared to golden perfection and baked, then served with lemony sautéed zucchini and yellow squash for a fresh, vibrant meal.
Ingredients
Units
Scale
- 2 boneless skinless chicken breasts
- 1/4 cup basil pesto (store-bought or homemade)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- 4 lemon slices (for garnish)
- Fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Using a sharp knife, carefully cut a pocket into the side of each chicken breast without cutting all the way through.
- Stuff each pocket with 2 tablespoons of pesto. Secure with toothpicks if needed.
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown.
- Transfer the skillet to the oven and bake for 15-18 minutes, or until the chicken is cooked through.
- While the chicken bakes, heat a second skillet with a drizzle of olive oil over medium heat. Add zucchini, yellow squash, garlic, lemon juice, and lemon zest. Sauté for 5-7 minutes until tender.
- Plate the chicken with lemon slices, sautéed zucchini, and a sprinkle of fresh parsley. Spoon extra pesto on top if desired.
Notes
- Use homemade pesto for a fresher flavor if available.
- To make it dairy-free, choose a vegan pesto variety.
- Secure stuffed chicken with toothpicks to prevent filling from escaping.
- You can substitute yellow squash with more zucchini if desired.
Nutrition
- Serving Size: 1 chicken breast with veggies
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
