The perfect one-pan chicken dish for summer

For the Kale Pesto (or you can use the pre-made pesto from Trader Joe's):

• 11⁄2cup kale(60g)

• 1⁄2 cup fresh basil (25 g)

• 1⁄2 cup dairy-free or Greek yogurt (120 g)

• 3 cloves garlic, minced (or frozen cubes)

• 2 Tbsp. lemon juice (30 g)

• 1⁄4 cups roasted cashews (28 g)

• Pinch of red pepper flakes

For the Chicken Bake:

• 4 chicken breasts, chopped into 1-inch chunks (579 g)

• 2 tsp. kosher salt

• 2 tsp. oregano

• 1 tsp. garlic powder

• 1 batch Kale Pesto (from weekly prep above)

• 2 zucchini, thinly sliced (326 g)

• 2 cups cherry tomatoes, halved (283 g)

• 2 shallots, thinly sliced (80 g)

• 1 lemon, thinly sliced

• Salt and pepper to taste

• Optional parmesan or mozzarella cheese (28 g)

• Optional asparagus

DIRECTIONS:

1. Add all the Kale Pesto ingredients to a blender or food processor. Blend or pulse into a chunky paste.

2. Chop all veggies and chicken 03. Spray a baking dish with oil spray and combine chicken, spices, and kale pesto in the bottom. Fold in most of the zucchini and half of the tomatoes, sprinkling the rest over the top because they’re pretty! Top with sliced shallots and lemon. Finish with a sprinkle of salt and pepper. 04. Bake at 350° for 45 minutes.