Pesto Chicken & Roasted Zucchini is a delicious and healthy dish that combines the rich flavors of basil pesto with the lightness of grilled chicken and fresh vegetables. This meal is perfect for any time of the year and can be enjoyed for lunch or dinner.
Why Make This Recipe
Making Pesto Chicken & Roasted Zucchini is a great idea for several reasons. First, it is quick and easy to prepare, making it a perfect option for busy weeknights. Second, it’s packed with nutrients from the chicken and vegetables, making it a healthy choice. Finally, the combination of pesto and grilled chicken creates a tasty experience that will please your palate.
How to Make Pesto Chicken & Roasted Zucchini
Ingredients
- Grilled chicken breast (coated in basil pesto)
- Roasted zucchini
- Cherry tomatoes
- Steamed asparagus
- Soft-boiled eggs
- Parmesan yogurt dressing
Directions
- Begin by grilling the chicken breast that has been coated in basil pesto until it’s cooked through.
- While the chicken cooks, cut zucchini into slices and roast them in the oven until they are tender.
- Steam some fresh asparagus until they turn bright green and slightly soft.
- Prepare soft-boiled eggs by boiling them for about 6-7 minutes and then placing them in an ice bath to cool.
- On a plate, arrange the grilled chicken, roasted zucchini, cherry tomatoes, and steamed asparagus.
- Gently peel the soft-boiled eggs and place them on the plate.
- Drizzle everything with the savory parmesan yogurt dressing.
How to Serve Pesto Chicken & Roasted Zucchini
Pesto Chicken & Roasted Zucchini can be served warm or at room temperature. It is great as a main dish or even as a hearty salad. You can add extra cherry tomatoes or serve it with a side of crusty bread for a complete meal.
How to Store Pesto Chicken & Roasted Zucchini
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To reheat, simply warm them in the microwave or on a stovetop until heated through.
Tips to Make Pesto Chicken & Roasted Zucchini
- For extra flavor, marinate the chicken in pesto for a few hours before grilling.
- You can add other vegetables like bell peppers or carrots for more color and nutrients.
- If you want to make this dish vegetarian, you can replace the chicken with grilled tofu or chickpeas.
Variation
If you want to try a different flavor, you can use sun-dried tomato pesto instead of traditional basil pesto. This will give the dish a new twist while still being delicious.
FAQs
1. Can I prepare the chicken in advance?
Yes, you can grill the chicken ahead of time and store it in the refrigerator until you’re ready to serve.
2. How can I make this dish dairy-free?
You can replace the parmesan yogurt dressing with a dairy-free salad dressing or tahini sauce.
3. What can I serve with this meal?
This dish pairs well with a simple green salad or a side of quinoa for a balanced meal.
Pesto Chicken & Roasted Zucchini
Ingredients
Main Ingredients
- 4 pieces Grilled chicken breasts (coated in basil pesto)
- 2 medium Zucchini (sliced) Roasted until tender
- 1 cup Cherry tomatoes
- 1 bunch Asparagus Steamed until bright green
- 4 pieces Soft-boiled eggs Boiled for 6-7 minutes
- 1/2 cup Parmesan yogurt dressing For drizzling
Instructions
Preparation
- Grill the chicken breasts coated in basil pesto until cooked through.
- Slice zucchini and roast them in the oven until they are tender.
- Steam the asparagus until they turn bright green and slightly soft.
- Prepare soft-boiled eggs by boiling them for 6-7 minutes and then placing them in an ice bath to cool.
Assembly
- On a plate, arrange the grilled chicken, roasted zucchini, cherry tomatoes, and steamed asparagus.
- Gently peel the soft-boiled eggs and place them on the plate.
- Drizzle everything with the savory parmesan yogurt dressing.
