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Pesto Chicken with Zucchini

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  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 45 mins 350°F
  • Broil: 8 mins

Pesto Chicken with Zucchini

Directions

  1. Preheat oven to 350 degrees F. Loosen the skin on one edge of each chicken breast half. Using 3 tablespoons of the total pesto, rub about 2 teaspoons pesto under and over the skin of the each breast half. Arrange chicken in a 15X10X1-inch baking pan. Bake, uncovered, for 45 to 55 minutes or until chicken is no longer pink (170 degrees F). Remove chicken from oven; cover and keep warm.
  2. Preheat broiler. Place sliced zucchini on the unheated rack of a broiler pan. Brush both sides with oil and sprinkle with the salt and pepper. Broil about 4 inches from the heat for 8 to 10 minutes or just until tender, turning once halfway through broiling. Cut squash into 1/4-inch slices. Toss with the remaining 1 tablespoon pesto. Serve with chicken.

Nutrition Facts (Pesto Chicken with Zucchini)

  • Per serving:
  • 511 kcal cal.,
  • 32 g fat
  • (8 g sat. fat,
  • 5 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 150 mg chol.,
  • 5 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 50 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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