WEEKDAY MEAL-PREP PESTO CHICKEN & VEGGIES

Preheat oven to 400°F.

Season chicken breasts with salt and pepper.

Spread pesto over chicken breasts.

Arrange vegetables around chicken on a baking sheet.

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Drizzle vegetables with olive oil and season with salt and pepper.

Bake for 25-30 minutes or until chicken is cooked through.

Divide chicken and vegetables into meal prep containers and store in the fridge for up to 4 days.

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