Sheet Pan Chicken Stuffed with Goat Cheese & Pesto
Sheet pan chicken is an easy, gluten free, one pan dish that takes under an hour to make. This recipe is stuffed with pesto and cheese, and served with zucchini and tomatoes!
Ingredients
- 4 chicken breasts
- ½ cup kale pistachio pesto, or pesto of your choice
- ½ cup goat cheese, crumbled
- 8 tbsp coconut oil, melted – divided
- 1 ½ tsp salt, divided
- 1 ½ tsp black pepper, divided
- 2 tsp Italian seasoning, divided
- 2 cups cherry tomatoes
- 2 cups zucchini, diced
- 4 cloves garlic, sliced
- 2 tbsp balsamic vinegar
Optional Toppings
- parmesan cheese, grated
- fresh basil, chopped
Instructions
- Preheat the oven to 450°F.
- Slice each chicken breast in the middle, but not all the way through, stuff each chicken breast with approximately 2 tbsp of pesto and 2 tbsp goat cheese.
- Brush each chicken breast with 1 tbsp of coconut oil.
- Combine 1 tsp salt, 1 tsp black pepper and 1 tsp Italian seasoning in a small bowl.
- Rub each chicken breast with this seasoning mixture.
- Line a sheet pan with parchment paper, then place the chicken breasts on the pan.
- In a large mixing bowl, toss the cherry tomatoes, zucchini and garlic cloves with the remaining 4 tbsp coconut oil, ½ tsp salt, ½ tsp black pepper, 1 tsp Italian seasoning and 2 tbsp balsamic vinegar.
- Place the tomatoes and zucchini around the chicken.
- Place in the oven and roast for 25-30 minutes
Nutrition Facts
Calories 734kcal (37%)Carbohydrates 11g (4%)Protein 57g (114%)Fat 52g (80%)Saturated Fat 32g (160%)Cholesterol 160mg (53%)Sodium 1544mg (64%)Potassium 1204mg (34%)Fiber 2g (8%)Sugar 6g (7%)Vitamin A 1491mg (30%)Vitamin C 32mg (39%)Calcium 144mg (14%)Iron 3mg (17%)
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