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Mozzarella & Pesto Chicken

15 Minute Mozzarella & Pesto Chicken. Lush flavours, and feels so fresh and healthy.

Serves: 3 (1 for lunch next day) Time: 30 minutes



  • 3 Chicken Breasts (100g each)

  • 1 x 190g Jar Pesto

  • 2 Large Tomatoes, sliced

  • 6 Slices Of Mozzarella Cheese (90g)

To Serve With

  • Steamed Green Beans & Asparagus

  • 50g Rice per person (dry weight)

For Lunch Tomorrow

  • Save 1 portion and take to work with you in a tupperware with salad (no rice)


  1. Heat the oven to 180°C and cook rice per pack instructions

  2. Butterfly the chicken by slicing each breast in half widthways. Keep one edge intact and open up the breast so it looks like a butterfly.

  3. Season the chicken breasts then heat a griddle pan and quickly sear them.

  4. Then whack the chicken breasts onto a baking tray and spoon the pesto to cover the chicken and top each breast with 2 slices of mozzarella and sliced tomato.

  5. Bake for 15 minutes, until chicken is no longer pink in the centre.

  6. Steam your veggies while the chicken is cooking.

  7. Once done, - if you think it needs it - you can whack the grill on and get that cheese bubbling for 2-5 more minutes.

  8. Serve with your veggies & rice - then whack the 3rd pesto chicken breast in a tupperware with some salad for your lunch tomorrow!


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Hope you loved it!

Rosie ❤️


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