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Pesto Chicken with Summer Squash


1 pound skinless, boneless chicken breast halves
2 small zucchini (12 ounces total), halved lengthwise
2 small yellow summer squash (12 ounces total), halved lengthwise
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup purchased basil pesto


Preheat broiler. Sprinkle chicken, zucchini, and yellow squash with salt and black pepper. Place chicken breast halves on the unheated rack of a foil-lined broiler pan. Broil about 5 inches from the heat for 5 minutes.

Turn chicken; place vegetables on rack with chicken. Spoon pesto over chicken and vegetables. Broil 5 to 7 minutes more or until chicken is no longer pink (170 degrees F) and vegetables are tender.

Slice chicken and serve with zucchini and yellow squash pieces. Makes 4 (3 ounces cooked chicken, 1 piece zucchini, and 1 piece yellow squash each) servings