Pesto, Mozzarella, Tomato Chicken Breast with Zucchini “noodles”.

Who doesn’t love a delicious AND easy meal? I mean c’mon! So when I found this recipe I knew it would be a hit! Not only for my sanity, but for the “yumminess” factor as well. I personally changed a few things to my liking, but I’m sure the recipe as written is just as delicious!! After all, simple ingredients mean simply delicious!!



  • 3 Boneless, Skinless Chicken Breasts
  • 2-3 Tomatoes on the vine
  • 1 container of Pre-made Pesto (I prefer Giovanni Rana Basil Pesto)
  • One package of Fresh Pre-Sliced Mozzarella
  • Bunch of Fresh Basil (for garnish)
  • 3 Large Zucchinis, sliced into 1/4 inch thick “noodles”



In a casserole dish, drizzle a bit of olive oil and place the chicken breasts in the dish. Top the chicken breasts with 2 heaping tablespoons of pesto. Slice the tomatoes into thick pieces, and lay 2-3 slices on top of the pesto. Cover the tomatoes with 2 slices of mozzarella. Repeat the steps for each chicken breast. Bake covered at 400 degrees for 25 minutes. Remove foil and continue baking for an additional 10-15 minutes until the chicken is done and the juices run clear.

In a separate pan, bring water to a boil and add the zucchini “noodles”. Boil for 4-8 minutes or until desired firmness. Drain zucchini, then return to pan, add 3-4 tablespoons of pesto and mix until all the zucchini is coated.

Place the chicken on top of the zucchini “noodles”, then sprinkle with fresh basil. Serve with fresh baked bread like this!





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