0 from 6 votes
Spinach Pesto Baked Chicken
This Spinach Pesto Baked Chicken is as DELICIOUS as it is EASY! With only one dish and six ingredients, it can be from the fridge to oven in minutes. It is simple enough for a busy weeknight, but pretty enough and tasty enough for company!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 servings
Calories: 488 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 lbs boneless skinless chicken breast sliced or pounded thin
- 6 tbsp pesto prepared
- 2 oz fresh baby spinach
- 2 roma tomatoes roughly chopped
- 8 oz quartered artichoke hearts (1 14 oz can, drained)
- 1 cup mozzarella cheese shredded (or Italian cheese blend)
Instructions
- Preheat the oven to 375˚F. Place chicken flat in the bottom of a baking dish and spread 1-2 tbsp pesto on top of each chicken breast.
- Layer spinach on top of the pesto, then place the tomatoes and artichoke hearts on top of the spinach.
- Cover the top with mozzarella cheese.
- Bake on lower middle rack for 30-45 minutes or until the chicken is cooked through (165˚F internal temperature.) Serve warm. Enjoy!
Cup of Yum
Nutrition Information
Serving
10oz
Calories
488kcal
(24%)
Carbohydrates
7g
(2%)
Protein
57g
(114%)
Fat
26g
(40%)
Saturated Fat
7g
(35%)
Cholesterol
169mg
(56%)
Sodium
877mg
(37%)
Potassium
1013mg
(29%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
2865IU
(57%)
Vitamin C
23mg
(26%)
Calcium
217mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 488
% Daily Value*
| Serving | 10oz | |
| Calories | 488kcal | 24% |
| Carbohydrates | 7g | 2% |
| Protein | 57g | 114% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 169mg | 56% |
| Sodium | 877mg | 37% |
| Potassium | 1013mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2865IU | 57% |
| Vitamin C | 23mg | 26% |
| Calcium | 217mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.