Let the oven preheat fully for best results. Use caution when handling the hot tray after baking. Rest chicken a few minutes after cooking before serving for juicier results.
Ingredients
4 oz Red Bell Pepper
4 whole Butter Crackers
8 oz Zucchini
1 oz Mozzarella
1 oz Sun Dried Tomato Pesto
0.5 oz Parmesan Cheese
0.5 tsp Garlic Salt
1 oz Basil Pesto
12 oz Boneless Skinless Chicken Breast
2 tsp Olive Oil
0.25 tsp Salt
0 Pepper
Tools
Mixing Bowl
Metal Tray
Oven
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Home Chef
Margherita Chicken
with Garlic-Parmesan Zucchini
⏱️ 45 min🍽️ 2 servings
Cooking Tips
Let the oven preheat fully for best results. Use caution when handling the hot tray after baking. Rest chicken a few minutes after cooking before serving for juicier results.
Ingredients
4 oz Red Bell Pepper
4 whole Butter Crackers
8 oz Zucchini
1 oz Mozzarella
1 oz Sun Dried Tomato Pesto
0.5 oz Parmesan Cheese
0.5 tsp Garlic Salt
1 oz Basil Pesto
12 oz Boneless Skinless Chicken Breast
2 tsp Olive Oil
0.25 tsp Salt
0 Pepper
Tools
Mixing Bowl Metal Tray Oven
Mise en Place
1
Prepare vegetables
Remove all produce from packaging. Thoroughly rinse and pat dry the 8 oz. sliced zucchini and 4 oz. sliced red bell pepper.
2
Measure and gather seasoning ingredients
Measure out ½ tsp. garlic salt, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Have them ready for mixing with vegetables.
3
Get out equipment
Lay out the provided oven-safe tray and a mixing bowl. Preheat oven to 425 degrees.
4
Prepare chicken
Pat 12 oz. boneless skinless chicken breasts dry with paper towels. (If using antibiotic free chicken, do the same.)
5
Crush crackers and measure cheese
Crush 4 butter crackers and have ready to combine with ½ oz. shredded Parmesan cheese and 1 oz. shredded mozzarella in a mixing bowl.
6
Have pestos ready
Set aside 1 oz. sun dried tomato pesto and 1 oz. basil pesto for topping at different stages of the recipe.
Cooking Steps
1
Start the Vegetables
Combine 8 oz. of sliced zucchini, 4 oz. of sliced red bell pepper, 1/2 tsp. of garlic salt, 2 tsp. of olive oil, 1/4 tsp. of salt, and a pinch of pepper in the provided tray. Spread into an even layer.
2
Bake Vegetables First
Bake uncovered in a hot oven at 425 degrees for 15 minutes.
3
Add Chicken and Bake Meal
Carefully remove tray from oven and push vegetables to one side using a utensil (tray will be hot). Pat 12 oz. of boneless skinless chicken breasts dry and place in the now-empty side of the tray. Top chicken evenly with 1 oz. of sun dried tomato pesto. Bake uncovered until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, about 20-25 minutes.
4
Prepare Topping
While meal bakes, crush 4 butter crackers. Combine 1/2 oz. of shredded Parmesan cheese and the crushed crackers in a mixing bowl. Set aside.
5
Add Toppings and Finish Meal
After 20-25 minutes, carefully remove tray from the oven. Top chicken with 1 oz. of shredded mozzarella and top vegetables with cracker-Parmesan mixture. Bake again uncovered in the oven until mozzarella is melted, 3-5 minutes.
6
Rest and Serve
Carefully remove tray from oven and rest for 3 minutes. To serve, top chicken with 1 oz. of basil pesto. Bon appétit!