Baked Chicken with Pesto and Zucchini
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
4 boneless, skinless chicken breasts
1 cup fresh basil pesto (store-bought or homemade)
2 medium zucchinis, sliced into thin rounds
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Fresh basil leaves for garnish 
Instructions:
1. Preheat the oven to 375 degrees Fahrenheit.
2. In a small bowl, mix olive oil, garlic powder, Italian seasoning, salt, and pepper to create a marinade.
3. Place the chicken breasts in a baking dish and brush both sides with the marinade, ensuring they are well coated.
4. Spread the sliced zucchini around the chicken in the baking dish.
5. Spoon the basil pesto evenly over the chicken breasts, making sure they are nicely covered.
6. Bake in the preheated oven for 30 minutes or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
7. Once cooked, remove from the oven and let it rest for 5 minutes.
8. Garnish with fresh basil leaves before serving.
Enjoy a nutritious, low-carb, and deliciously flavorful meal suitable for a diabetic-friendly lunch!
