Pesto-Olive Chicken

This Pesto-Olive Chicken is as easy as it is flavorful—just four ingredients, one baking dish, and dinner is done in 30 minutes. With bold Mediterranean flavors from pesto, earthy mushrooms, and salty olives, this dish makes a great weeknight option that still feels special. You can even swap the chicken for salmon!

***All of my recipes are gluten-free, dairy-free, blood sugar-friendly, and gut-supportive. We are all different so you may need to make adjustments based on your body’s unique needs.***

Ingredients:

• 4 boneless skinless chicken breast halves (about 6 oz each)
• ½ cup prepared pesto
• 2 cups fresh mushrooms, sliced
• 1 can (4.5 oz) chopped ripe olives

Instructions:

1. Preheat oven to 375°F (190°C). Lightly flatten chicken breasts for even cooking.
2. Place chicken breasts in an ungreased 9×13-inch baking dish.
3. Spoon pesto evenly over the chicken, then top with sliced mushrooms and chopped olives.
4. Bake uncovered for 25–30 minutes, or until the internal temperature of the chicken reaches 165°F.
5. Optional: Broil for 2–3 minutes for crispier topping. Serve warm with roasted vegetables or a side of cauliflower rice.

Recipe Notes:

1. Salmon Swap: You can use 4 salmon fillets instead of chicken. Bake at 375°F for 12–15 minutes depending on thickness.
2. Serving Suggestions: Also pairs well with zucchini noodles, quinoa, or over a bed of spinach.

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