Weekend Inspiration for Pesto Chicken with Mozzarella

Ingredients:

500 g chicken fillet

120 g basil pesto

1 mozzarella

baby arugula

1 red onion

100 g cherry tomatoes

2 tablespoons white wine vinegar

olive oil

salt

pepper

Brush the chicken with olive oil and season it. Bake for 25 minutes at 220°C. Place mozzarella slices on each piece of chicken, then spread basil pesto over the top. Return to the oven for another 3 minutes, until the cheese melts. Mix the baby arugula, finely chopped red onion, and halved cherry tomatoes. Combine olive oil and white wine vinegar, then pour the dressing over the salad. Serve the pesto chicken over the salad.

Enjoy!