Tuscan Chicken Pesto Bowls
Prep 20 min · Cook 30 min · Serves 4 · medium
Free on iPhone
Juicy chicken thighs simmered in a vibrant basil pesto, served over creamy polenta and roasted veggies for a comforting Italian-inspired family dinner.
Ingredients
- 1 1/2 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
- 1/2 tsp black pepper
Instructions
- 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
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.
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