Name: Sheet Pan Chicken with Mozzarella, Pesto, and Broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Ingredients: 2 pounds boneless chicken breasts; 2 teaspoons garlic salt; ground black pepper to taste; 6 tablespoons pesto; 2 medium Roma (plum) tomatoes, thinly sliced; 1.5 cups shredded mozzarella cheese; 1 head broccoli, cut into florets; 2 tablespoons olive oil; salt to taste

Ingredients

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

Instructions

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a large sheet pan.
Season chicken with garlic salt and pepper; place onto the prepared sheet pan. Spread pesto over chicken, then top with tomatoes and mozzarella.
Toss broccoli and oil together in a bowl; season with salt and pepper. Scatter around chicken on the baking sheet.
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).