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Pesto-Ranch Chicken with Zucchini & Tomatoes

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4 servings

Zucchini slices, cherry tomatoes and a little pesto add great color and flavor to this easy baked chicken dish.

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What You Need

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Make It

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  • Heat oven to 425ºF.
  • Spread zucchini and onions onto rimmed baking sheet; drizzle with oil. Bake 15 min.
  • Meanwhile, mix dressing and pesto in small bowl until blended. Add chicken, 1 breast at a time; turn to evenly coat both sides of each breast.
  • Remove baking sheet from oven. Turn vegetables; add chicken to baking sheet.
  • Bake 20 min. or chicken is done (165ºF), adding tomatoes for the last 5 min.


For easy cleanup, cover baking sheet with foil before using as directed.


  • 4 servings

Healthy Living

  • Low calorie
  • Low sodium
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1 Vegetable
  • 4 Meat (L)
  • 1-1/2 Fat

Nutrition Bonus

Each serving of this delicious low-calorie, low-sodium baked dish contains 1-1/4 cups of vegetables.

Nutritional Information

Serving Size 4 servings
Calories 270
Total fat 14g
Saturated fat 2.5g
Cholesterol 70mg
Sodium 310mg
Carbohydrate 10g
Dietary fiber 2g
Sugars 6g
Protein 27g
% Daily Value
Vitamin A 10 %DV
Vitamin C 20 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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