Baked Pesto Chicken Thighs and Potatoes

Ingredients

Tap an ingredient to see possible substitutions.

• 2 pounds boneless chicken breasts
  Click to see substitutions
• 2 teaspoons garlic salt
  Click to see substitutions
• ground black pepper to taste
  Click to see substitutions
• 6 tablespoons pesto
  Click to see substitutions
• 2 medium Roma (plum) tomatoes, thinly sliced
  Click to see substitutions
• 1 ½ cups shredded mozzarella cheese
  Click to see substitutions
• 1 head broccoli, cut into florets
  Click to see substitutions
• 2 tablespoons olive oil
  Click to see substitutions
• salt to taste
  Click to see substitutions

Instructions

1. 1
   Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a large sheet pan.
2. 2
   Season chicken with garlic salt and pepper; place onto the prepared sheet pan. Spread pesto over chicken, then top with tomatoes and mozzarella.
3. 3
   Toss broccoli and oil together in a bowl; season with salt and pepper. Scatter around chicken on the baking sheet.
4. 4
   Bake in the preheated oven until broccoli is tender and chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).