Name: Sheet Pan Chicken with Mozzarella, Pesto, and Broccoli
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Boneless chicken breasts - 2 pounds; Garlic salt - 2 teaspoons; Ground black pepper to taste - 2 teaspoons; Pesto - 6 tablespoons; Roma (plum) tomatoes, thinly sliced - 2 medium; Shredded mozzarella cheese - 1 ½ cups; Broccoli, cut into florets - 1 head; Olive oil - 2 tablespoons; Salt to taste - 2 tablespoons

Ingredients for - Sheet Pan Chicken with Mozzarella, Pesto, and Broccoli

1. Boneless chicken breasts 2 pounds

2. Garlic salt 2 teaspoons

3. Ground black pepper to taste 2 teaspoons

4. Pesto 6 tablespoons

5. Roma (plum) tomatoes, thinly sliced 2 medium

6. Shredded mozzarella cheese 1 ½ cups

7. Broccoli, cut into florets 1 head

8. Olive oil 2 tablespoons

9. Salt to taste 2 tablespoons

How to cook deliciously - Sheet Pan Chicken with Mozzarella, Pesto, and Broccoli

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a large sheet pan.

2 . Stage

Season chicken with garlic salt and pepper; place onto the prepared sheet pan. Spread pesto over chicken, then top with tomatoes and mozzarella.

3 . Stage

Toss broccoli and oil together in a bowl; season with salt and pepper. Scatter around chicken on the baking sheet.

4 . Stage

Bake in the preheated oven until broccoli is tender and chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).