Pesto Mozzarella Chicken with Roasted Rosemary Veggies
clockIcon 30 min Poultry Poultry Poultry 44033
For 2 Person
2
chicken breasts (boneless, skinless)
1
zucchini
1
red onion
1
red bell pepper
2 sprig(s)
rosemary, fresh
0 cup(s)
Greek yogurt
1 lb
potatoes
1
buffalo mozzarella
1 cup(s)
cherry tomatoes
6 tbsp
red pesto
1
yellow bell pepper
pepper
salt
olive oil
garlic
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Peel potatoes and cut into 0.75 x 0.75" cubes.
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Pesto Mozzarella Chicken with Roasted Rosemary Veggies PT30M For 2 Person pepper salt 2 chicken breasts (boneless, skinless) 1 zucchini 1 red onion 1 red bell pepper 2 tbsp olive oil 2 sprig(s) rosemary, fresh 0.25 cup(s) Greek yogurt 1.1 lb potatoes 0.5 buffalo mozzarella 1.32 cup(s) cherry tomatoes 6 tbsp red pesto 2 clove(s) garlic 1 yellow bell pepper
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