Question: Does your New Year’s diet have you eating tons of chicken?
Next question: Are you sick of chicken already?
So was I.
So I threw together this Cheesy Pesto Chicken with Burst Tomatoes and my mouth is still watering! You guys have to try this…Jump to Recipe | Print Recipe
As a way to kickstart my body for the new year, I’ve eaten clean every day so far. Yay me!
Now, “eating clean” may mean different things to different people. To me, it means no grains, no legumes, and no added sugar. So basically, I eat a paleo diet + dairy. Because, cheese.
Don’t worry, there will still be all types of recipes here on the blog. (The rest of the family doesn’t eat paleo and loves to taste-test.)
Notes Regarding Cheesy Pesto Chicken with Burst Tomatoes:
- Please, if you haven’t yet, try this recipe for brining your chicken. I promise you won’t be disappointed. I don’t do it every single time I make chicken just because of time constraints. But that is the ONLY reason. It really makes your chicken super moist!
- You can use store-bought pesto for this recipe, but why would you when you can use my Avocado Pistachio Pesto?
Cheesy Pesto Chicken with Burst Tomatoes
- 4 chicken breasts
- salt and pepper
- garlic powder
- grape tomatoes
Preheat oven to 375°F.
Wash and trim chicken and place on cookie sheet.
Sprinkle chicken breasts with salt and pepper and various spices.
Bake for 20 minutes or until cooked through.
Flip the breasts and spread Avocado Pistachio Pesto on top.
Add mozzarella cheese on top of the pesto.
Return the cookie sheet to the oven, as well as a 2nd cookie sheet with the grape tomatoes.
Bake for an additional 10 minutes.