Wash the vegetables and cut into pieces. Put in a casserole dish and season with salt and pepper. In the preparation you can vary something here. You can lay out a baking sheet with baking paper instead of the casserole dish, fill the vegetables in an oven-proof bowl and place them on the baking tray.
Cut the chicken with a sharp knife.
Spread the chicken evenly with the pesto. About 2 tablespoons of pesto per chicken breast.
Slice the mozzarella and place it in the chicken breast compartments. Season with salt and pepper and place on the vegetables in the casserole dish. Or you put the chicken breast on the baking tray next to the bowl of vegetables. Both variations are baked in the oven for about 25 minutes.
The mozzarella should get a nice golden yellow color.
The finished dish can be garnished with fresh herbs or with spring onions.
Depending on the thickness of the chicken breast, the baking time can vary by a few minutes. For me, the meat was just right after the 25 minutes.
An extremely delicious and simple low carb everyday recipe. Great for every day! The amount is enough for two portions.