Ingredients:

  • 1.5 lbs chicken breast, butterflied and patted dry
  • 2 cups cherry tomatoes
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • ½ cup basil pesto
  • ½ cup plain Greek yogurt
  • 1 cup fresh baby spinach, roughly chopped
  • ¼ cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat the oven to 400°F (200°C). On a large rimmed baking sheet, toss the cherry tomatoes with 1 tbsp of olive oil and a pinch of salt, then push them to the outer edges of the pan.
  2. Rub the butterflied chicken breasts with the remaining 1 tbsp of olive oil, garlic powder, salt, and pepper. Place the chicken in the center of the baking sheet.
  3. Bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the tomatoes have collapsed and charred slightly.
  4. While the chicken rests for 2 minutes, whisk together the pesto, Greek yogurt, Parmesan cheese, and lemon juice in a small bowl.
  5. Spread the creamy pesto sauce evenly over the warm chicken breasts and stir in the chopped spinach. Return the pan to the oven for 2–3 minutes until the sauce is bubbling and the spinach has wilted.