Are you looking for a delicious and healthy meal that will impress your family and friends? Look no further than Kotopoulos Oven Roasted with Pesto Vegetables.

This mouthwatering dish combines tender and juicy Kotopoulos chicken with a medley of flavorful roasted vegetables, all topped off with a dollop of homemade pesto sauce. Whether you’re planning a special dinner or simply looking to elevate your weeknight meal, this recipe is sure to become a favorite in your household.

Ingredients

Before we dive into the cooking instructions, let’s take a look at the ingredients you’ll need:.

4 boneless, skinless Kotopoulos chicken breasts
2 tablespoons olive oil
4 cloves of garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
For the pesto:
2 cups fresh basil leaves
1/4 cup pine nuts
2 cloves of garlic
1/2 cup grated Parmesan cheese
1/4 cup olive oil
Salt and pepper to taste
For the roasted vegetables:
2 zucchinis, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
1 cup cherry tomatoes
1 tablespoon olive oil
1 teaspoon dried thyme
Salt and pepper to taste

Instructions

Now that you have all the ingredients ready, it’s time to start cooking Kotopoulos Oven Roasted with Pesto Vegetables:.

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.

Step 2: Marinate the Chicken

In a small bowl, combine the minced garlic, dried oregano, dried basil, salt, pepper, and olive oil. Rub the mixture all over the chicken breasts, ensuring they are evenly coated.

Let the chicken marinate for at least 15 minutes to allow the flavors to penetrate.

Step 3: Prepare the Pesto Sauce

In a food processor or blender, add the basil leaves, pine nuts, garlic cloves, grated Parmesan cheese, salt, and pepper. Pulse the ingredients until they form a coarse paste.

Gradually add the olive oil while pulsing, until the pesto reaches your desired consistency. Set the pesto aside.

Step 4: Roast the Vegetables

In a large bowl, combine the sliced zucchinis, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes. Drizzle one tablespoon of olive oil over the vegetables and sprinkle with dried thyme, salt, and pepper.

Toss the vegetables until they are well-coated with the seasoning. Transfer the vegetables to the prepared baking sheet and spread them out in a single layer.

Step 5: Roast the Chicken and Vegetables

Place the marinated chicken breasts on the baking sheet alongside the vegetables. Ensure that everything is evenly spaced so that the chicken and vegetables cook properly.

Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 6: Serve Kotopoulos Oven Roasted with Pesto Vegetables

Once the chicken and vegetables are done, remove them from the oven. Let the chicken rest for a few minutes before slicing it into strips.

Serve the roasted chicken alongside the pesto vegetables and top each chicken strip with a spoonful of homemade pesto sauce. Garnish with additional fresh basil leaves if desired.

Enjoy Your Flavorful Creation

Now that you’ve followed these simple steps, it’s time to sit back, relax, and enjoy your Kotopoulos Oven Roasted with Pesto Vegetables.

The combination of juicy chicken, tender roasted vegetables, and the burst of flavor from the homemade pesto sauce is sure to tantalize your taste buds. This dish is not only visually stunning but also packed with nutrients, making it an ideal choice for a healthy and satisfying meal. So gather your loved ones and get ready to savor this delightful culinary creation.