1 lb chicken
2 Roma Tomatoes, sliced
¼ cup Light Pesto
1 cup 2% shredded mozzarella cheese
Salt and pepper
Preheat oven to 400 degrees F. Pound chicken out to about 1” thickness. Cut into 4 equal pieces and season with salt and pepper.
Spread 1 tbsp pesto on each piece. Place tomato slices over pesto. Place in baking dish and bake for 20 minutes.
Remove from oven and sprinkle each piece with ¼ cup cheese. Place back in oven for another 5 minutes.
325 cals, 20g carb, 27g protein, 15g fat