Sun-Dried Tomato Mozzarella Chicken with Garlic Butter Vegetables
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By Jen Drews
Sun-Dried Tomato Mozzarella Chicken with Garlic Butter Vegetables
Updated at: Mon, 01 Jan 2024 18:47:10 GMT
Nutrition balance score
Good
Glycemic Index
41
Low
Nutrition per serving
Calories1115.5 kcal (56%)
Total Fat75 g (107%)
Carbs36.8 g (14%)
Sugars14 g (16%)
Protein73.7 g (147%)
Sodium2583.8 mg (129%)
Fiber9.8 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Turn oven to 425 degrees to preheat.
Step 2
Mix green beans, pepper and onion mix, 2 tsp olive oil, and a pinch of salt and pepper in tray/casserole dish. Spread into an even layer.
Bake uncovered for 10 minutes.
green beans8 oz
pepper and onion mix4 oz
salt
pepper
olive oilStep 3
Remove tray from oven and push vegetables to one side.
Pat chicken dry.
Place chicken on empty side and top evenly with a pinch of pepper, pesto, then cheese.
Bake in hot oven until cheese is melted and chicken is cooked, 20-25 minutes.
shredded mozzarella2 oz
sun-dried tomato pesto3 Tbsp
chicken breast12 ozpepperStep 4
Remove from oven. Put chicken on a plate to rest for 5 minutes.
Stir garlic salt and butter into vegetables until combined.
Crush croutons and sprinkle over vegetables.
butter0.3 oz
garlic salt½ tsp
seasoned croutons0.5 ozNotes
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