Burrata is one of my favorite cheeses! It is creamy and delicious, paring perfectly with pesto in this dish.
For those not familiar, Burrata is a cheese made from cows milk. The exterior of the Burrata is a firm mozzarella, while the inside is filled with a think creamy cheese with a silky texture.
When the Burrata cheese is broken open into this dish, it turns almost into a creamy sauce to go along with your chicken and veggies.
Burrata is one of my favorite cheeses to enjoy during the summer. I can often find freshly made Burrata at our local grocery store during the summer months, making it even better!
I love the simplicity of this dish. It is the perfect meal for those busy week nights. While the vegetables are roasting in the oven, you are able to saute the chicken, making this easy to whip up in a pinch!
Another added bonus, for those who aren’t Keto or Low Carb, you can serve this dish over pasta to please the whole family!
Pesto Chicken with Burrata and Roasted Vegetables
- 4 Chicken Breasts
- 1 Zucchini Sliced
- 1 Red Bell Pepper Sliced
- 1/2 Red Onion Sliced
- 1 Bunch Asparagus
- 4 Small Burrata
- 3 Tbsp Pesto
- 2 Tbsp Olive Oil
- Salt and Pepper to taste
Preheat oven to 400 degrees.
Place chopped vegetables onto a baking sheet, drizzle with olive oil and season with salt and pepper and toss to coat.
Place the baking sheet into the oven, roast for 15-20 minutes, flipping half way through.
In the meantime, heat a medium size pan over medium high heat with 1 Tbsp olive oil
Season each side of the chicken breasts with salt and pepper.
Once the pan is hot, add the chicken to the pan and cook until no longer pink and juices run clear, about 5-10 minutes per side depending on the thickness of the chicken.
Once cooked, remove the chicken and slice the breasts.
Remove the pan from the heat and return the chicken to the pan. Add the roasted vegetables and pest and toss to coat.
Serve each with one small ball of Burrata.