Name: Chicken with Prosciutto, Sun-Dried Tomato Pesto, Zucchini & Mushrooms
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1.36 kg chicken thighs, boneless skinless; 15 slices prosciutto; 3 (227g ) pkgs sliced white mushrooms; 1 cup sun-dried tomato pesto; 6 medium zucchini squash; black pepper; crushed red pepper; extra virgin olive oil; Italian seasoning; salt

Chicken with Prosciutto, Sun-Dried Tomato Pesto, Zucchini & MushroomsChicken with Prosciutto, Sun-Dried Tomato Pesto, Zucchini & Mushrooms — a 35-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1.36 kg chicken thighs, boneless skinless

15 slices prosciutto

3 (227g ) pkgs sliced white mushrooms

1 cup sun-dried tomato pesto

6 medium zucchini squash

black pepper

crushed red pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 230°C (450°F). Place oven racks in the upper, middle, and lower positions.

Pat the chicken thighs dry with paper towels and place on a plate; spread the top side with pesto, then wrap with prosciutto. Transfer to a large baking dish and drizzle with oil.

Place baking dish on the upper rack of the oven (it doesn't have to be fully heated) and roast until prosciutto is golden brown and chicken is cooked through, 20-25 minutes. Remove from oven.

Meanwhile, wash, dry, trim, and halve zucchini lengthwise, then slice crosswise into ½-inch thick half-moons. Divide between two baking sheet pans.

Add mushrooms to the baking sheets with the zucchini. Drizzle veggies with additional oil and season with spices; toss to combine and spread out in an even layer.

Place baking sheets on the middle and lower racks of the oven and roast, tossing halfway through, until veggies are fork-tender, 12-15 minutes. Remove from oven.

To serve, divide chicken and veggies between plates. Enjoy!

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