Pesto Baked Chicken

Baked Pesto Chicken
Angie Asche

This four-ingredient chicken dish is perfect for any busy work night. Serve it with a side of brown rice or whole wheat pasta and cooked seasonal vegetables for a balanced, post-workout meal.

You can use store-bought pesto if you want, but we’d encourage you to try this sports-nutritionist-approved pesto recipe.

Nutrition Information (per serving): Calories: 193; Protein: 28 grams; Fat: 7 grams; Carbs: 3 grams; Sugar: 2 grams

Recipe and photo by Angie Asche, M.S., R.D., of Eleat Sports Nutrition

Prep time

22 min.

Cook time

10 min.

  • 4 (about 1 lb.) boneless skinless chicken breasts, flattened
  • 4 tsp. basil pesto
  • ¼ cup mozzarella cheese, shredded
  • 3-4 Roma tomatoes, thinly sliced
Preheat oven to 400 degrees F. Flatten chicken breasts (about 1-inch thickness) and place in casserole dish (sprayed with non-stick cooking spray).
Spread 1 teaspoon basil pesto sauce on each chicken breast. Bake (uncovered) for about 15 minutes.
Remove chicken from oven and add thinly sliced tomato and 1 tablespoon of mozzarella cheese to each chicken breast. Place back in oven for about 5-7 minutes (until cheese is melted).