Pesto Chicken Roll-Ups and Roasted Veggies. A flavor bursting meal, done simple, done right!👌🏻
Boneless chicken thighs seasoned to perfection and smothered with basil pesto. Stuffed with baby spinach, shredded mozzarella cheese, and sun-dried tomatoes. Served with roasted asparagus, brussel sprouts, portabella mushrooms, and baby peppers.

For this recipe you’ll need:
🍗 6 large boneless chicken thighs 
🍗 3 tablespoons olive oil
🍗 Salt & Pepper to taste
🍗 1 teaspoon Italian seasoning 
🍗 1 1/2 teaspoon onion powder 
🍗 1 1/2 teaspoon of your favorite chicken seasoning. I used @badiaspices complete 
🍗 Pesto sauce
🍗 1 1/2 cups baby spinach
🍗 Sun-dried tomatoes
🍗 1 1/2 cup shredded mozzarella 
🍗 6 thick mozzarella slices 
🍗 1 1/2 cup cherry tomatoes 
🍗 1/2 teaspoon sugar

🍽 Season the chicken thighs with onion powder, chicken seasoning mix, salt, pepper, Italian seasoning, and olive oil. Set aside for an hour.
🍽 Cut the cherry tomatoes in half, drizzle them with olive oil, and season them with salt, pepper, sugar and Italian seasoning. Set aside until you put together the chicken roll-ups.
🍽 Arrange chicken thighs on a plate, shiny side down. Spread a generous amount of pesto sauce on each, top with shredded mozzarella, then baby spinach, and lastly add the sun-dried tomatoes. Roll and carefully transfer them to a baking tray lined with parchment paper. 
🍽 Spoon the cherry tomatoes around the chicken roll-ups, cover with aluminum foil and bake on 400F for 30 minutes. Remove foil and bake uncovered for another 15 minutes.
🍽 Take tray out of the oven, place a slice of mozzarella cheese on top of each roll-up, pop back in the oven for a couple of minutes, just until the cheese melts.
🍽 For the roasted vegetables; I seasoned them with salt, pepper, onion powder, @badiaspices complete seasoning mix, and a touch of pomegranate vinegar.; then I baked them on 400F until they were fork tender.
Bon Appétit ❤️

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MADE WITH LOVE!
RUBY

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