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Slice the potatoes, cut the zucchini in half and slice, and cut the pepper into strips.
Mix the chicken with a little olive oil, sweet paprika, Italian herbs, salt, and lemon pepper.
Transfer the vegetables and chicken to a baking dish. Mix the cream with the broth and pesto, then pour into the dish.
Bake for 40 minutes at 200°C top-bottom heat.
Then, place the mozzarella on the chicken and bake for another 8 minutes.