Pesto Chicken & Roasted Zucchini
A delicious and healthy dish combining grilled chicken, basil pesto, and fresh roasted vegetables, perfect for lunch or dinner.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in microwave or stovetop. For extra flavor, marinate chicken in pesto before grilling. Add other vegetables like bell peppers or carrots for more nutrients. To make it vegetarian, replace chicken with grilled tofu or chickpeas. Use sun-dried tomato pesto for a different flavor.