Tuscan Chicken Pesto Bowls

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup basil pesto
• 1 cup polenta
• 2 zucchini, diced
• 1 pint cherry tomatoes, halved
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the diced zucchini and halved cherry tomatoes with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, stirring halfway, until tender and lightly browned.

2. 2

   In a large skillet over medium-high heat, add the remaining 1 tbsp olive oil. Season the chicken thighs with salt and pepper, then add to the skillet. Cook for 4-5 minutes per side until browned.