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Pesto Chicken & Broccoli Sheet Bake
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Pesto Chicken & Broccoli Sheet Bake

35 minServes 4Nutri-Score B€€
from @kalenainthekitchen2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • organic chicken tenders (one pack, patted dry)Meat500 g
  • kale, cashew & basil pesto (one container)Pantry200 g
  • cheddar goat cheese (grated or crumbled, optional)Dairy100 g
  • organic broccoli (cut into florets)Produce400 g
  • olive oil (for the broccoli)Pantry30 ml
  • lemon (juiced)Produce1 piece
  • garlic salt (to taste)Spices5 g
  • frozen mashed potatoes (heated, for serving)Fresh600 g

per serving

Nutrition

439kcal

Carbs
24 g
Proteins
33 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Baking dish
  • Oven
  • Mixing bowl

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Bake

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

  6. Serve

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