Home Chef

Margherita Chicken

With Garlic-Parmesan Zucchini (Oven-Ready)

⏱️ 45 min 🍽️ 2 servings

Cooking Tips

Rest steak or pork after cooking 3 minutes. Use a utensil when moving hot trays. Make sure chicken reaches a minimum internal temperature of 165°F. Pat the chicken dry for better browning. For extra crispiness, ensure the cracker-Parmesan mixture is evenly spread over the vegetables before the final bake.

Ingredients

4 oz Sliced Red Bell Pepper
4 whole Butter Crackers
8 oz Sliced Zucchini
1 oz Shredded Mozzarella
1 oz Sun Dried Tomato Pesto
0.5 oz Shredded Parmesan Cheese
0.125 tsp Garlic Salt
1 oz Basil Pesto
12 oz Boneless Skinless Chicken Breasts
2 tsp Olive Oil
0.25 tsp Salt
0 Pepper

Tools

Mixing Bowl
Oven
Metal Tray
Utensil

Click anywhere to see instructions →

Home Chef

Margherita Chicken

With Garlic-Parmesan Zucchini (Oven-Ready)

⏱️ 45 min 🍽️ 2 servings

Cooking Tips

Ingredients

4 oz Sliced Red Bell Pepper
4 whole Butter Crackers
8 oz Sliced Zucchini
1 oz Shredded Mozzarella
1 oz Sun Dried Tomato Pesto
0.5 oz Shredded Parmesan Cheese
0.125 tsp Garlic Salt
1 oz Basil Pesto
12 oz Boneless Skinless Chicken Breasts
2 tsp Olive Oil
0.25 tsp Salt
0 Pepper

Tools

Mixing Bowl Oven Metal Tray Utensil

Mise en Place

Prepare vegetables

Remove all produce from any packaging. Thoroughly rinse and pat dry the 4 oz. sliced red bell pepper and 8 oz. sliced zucchini.

Prepare mixing bowl and crush crackers

Get a mixing bowl ready. Crush 4 butter crackers and measure ½ oz. shredded Parmesan cheese to be combined together.

Gather and measure additional ingredients

Measure out 1 oz. shredded mozzarella, 1 oz. sun dried tomato pesto, ⅛ tsp. garlic salt, 1 oz. basil pesto, 2 tsp. olive oil, ¼ tsp. salt, and have a pinch of pepper ready.

Prepare chicken

If using 12 oz. boneless skinless chicken breasts, pat dry with paper towels and have them ready for cooking.

Cooking Steps

Preheat Oven and Prepare Vegetables

Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Combine 8 oz. sliced zucchini, 4 oz. sliced red bell pepper, 1/8 tsp. garlic salt, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in provided tray. Spread into an even layer.

Bake Vegetables

Bake uncovered in hot oven for 15 minutes.

Add Chicken and Sun Dried Tomato Pesto

Carefully remove tray from oven and push vegetables to one side of tray. Pat 12 oz. boneless skinless chicken breasts dry and place in the now-empty side of tray. Top chicken evenly with 1 oz. sun dried tomato pesto.

Bake Chicken and Vegetables

Bake uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, about 20-25 minutes.

Prepare Cracker-Parmesan Topping

While meal bakes, crush 4 butter crackers. Combine 1/2 oz. shredded Parmesan cheese and crackers in a mixing bowl. Set aside.

Add Toppings and Finish Baking

After 20-25 minutes, carefully remove tray from oven. Top chicken with 1 oz. shredded mozzarella and top vegetables with cracker-Parmesan mixture. Bake again uncovered in hot oven until mozzarella is melted, 3-5 minutes.

Rest and Serve

Carefully remove tray from oven. Rest for 3 minutes. To serve, top chicken with 1 oz. basil pesto. Bon appétit!

← Click anywhere to see ingredients