Sheet Pan Pesto Ricotta Chicken
Thinly sliced chicken layered with ricotta + basil pesto and baked with asparagus, eggplant + artichokes- serve this over your favorite pasta for a complete meal.
Equipment
- extra large baking pan (linked above)
Ingredients
- 2 large chicken breast or 3 small
- 1/2 cup ricotta cheese
- 1/2 cup basil pesto
- 1 large eggplant cut into large slices
- 1 bunch of asparagus ends discarded and then cut into half
- 1 1/2 cups of artichokes hearts drained
- salt to taste
- pepper to taste
- garlic to taste
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 3 tbsp olive oil
- 3 cups cooked pasta noodles of choice
- parmesan cheese for topping
Let's Make It
- Preheat the oven to 425℉
- Using a sharp knife, carefully slice down the middle of the chicken breast to make 2 thinner breast (4 total).
- On the sheet pan lay the chicken in the middle, surrounded by the chopped veggies.
- Season everything with salt, pepper, garlic.
- Spread a layer of the ricotta over the chicken breast, then a layer of the pesto. Use the remaining pesto to drizzle all over the veggies.
- Zest + juice the lemon over the chicken + veggies.
- Drizzle with about 3 tbsp of olive oil or olive oil spray to reduce the amount of oil used.
- Bake on the middle rack of the oven for 20-25 minutes or until the chicken reaches and internal temperature of 165℉ and the veggies are roasted to perfection. Cooking time may vary and if your oven cooks hot, lower the temperature.I also like to broil for the last 5 minutes or so to get a nice browned crust on the chicken + veggies!
- While the chicken is cooking, boil your noodles,
- Serve this over noodles with parmesan cheese!