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Pesto Chicken & Broccoli Sheet Bake
Plat

Pesto Chicken & Broccoli Sheet Bake

35 minPour 4Nutri-Score B€€
par @kalenainthekitchen2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • organic chicken tenders (one pack, patted dry)Viandes500 g
  • kale, cashew & basil pesto (one container)Épicerie200 g
  • cheddar goat cheese (grated or crumbled, optional)Produits laitiers100 g
  • organic broccoli (cut into florets)Fruits et légumes400 g
  • olive oil (for the broccoli)Épicerie30 ml
  • lemon (juiced)Fruits et légumes1 morceau
  • garlic salt (to taste)Épices5 g
  • frozen mashed potatoes (heated, for serving)Produits frais600 g

par portion

Nutrition

439kcal

Glucides
24 g
Protéines
33 g
Lipides
24 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plat allant au four
  • Four
  • Saladier

pas à pas

Préparation

  1. Preheat and prepare the dish

    • Preheat the oven to 375 °F (190 °C).
    • Spread a thin layer of pesto along the bottom of the baking dish so the chicken doesn't stick and gets flavor on the bottom side.
    Étape 1

  2. Arrange and season the chicken

    • Lay the chicken tenders in a single layer along the bottom of the dish.
    • Generously season the tenders with garlic salt.
    Étape 2

  3. Top with pesto and cheese

    • Spread the remaining pesto over the top of the tenders.
    • Top with the goat cheddar, if using dairy.
    Étape 3

  4. Prep the broccoli

    • Set the chicken aside and place the broccoli in a bowl.
    • Massage the broccoli with olive oil, lemon juice and salt.
    Étape 4

  5. Bake

    • Bake the chicken and broccoli at 375 °F (190 °C) for 20 minutes, until the chicken is cooked through.
    Étape 5

  6. Serve

    • Serve the chicken and broccoli over heated mashed potatoes or rice.
    Étape 6
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