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Who doesn’t love easy one pan dinners? While this pesto chicken is my new favorite, I also love Sheet Pan Fajitas, Chicken with 40 Cloves Garlic, Stroganoff, and Panang Curry.
I’m so exited to share this super flavorful and easy sheet pan recipe with you. This is a great meal-prep recipe is you’re looking for something healthy to make for lunches during the week.
What I love about this recipe:
- Ready in less than 30 minutes.
- Easy to adapt: So many vegetables would work great with this recipe, so it’s perfect for using up produce you already have in your fridge.
- Healthy and Filling. It makes a great all-in-one meal, or you can serve it with pasta or crusty artisan bread.
How to Make Pesto Chicken:
1. Combine ingredients. Combine the chicken, veggies, and pesto in a bowl and mix until the chicken and veggies are coated well with pesto.
2. Bake. Transfer mixture to a large sheet pan and bake for 15-20 minutes.
3. Top with cheese (optional). If desired drizzle with mozzarella cheese during the last 5 minutes of baking.
Make Ahead And Storing Instructions:
You can prep the pesto chicken up to 1 day ahead of time and let it sit in the refrigerator until ready to bake. Store leftovers in an airtight container in the refrigerator for 3-4 days.
One Pan Pesto Chicken and Vegetables
Author: Lauren Allen
Servings: 4
Calories: 320
Prep: 10 Mins
Cook: 20 Mins
Total: 30 Mins
Ingredients
- 1 lb boneless skinless chicken breasts , cut into bite-size pieces
- 1 bell pepper , chopped
- 1 zucchini , chopped
- 1 cup cherry tomatoes
- ½ red onion , chopped
- baby broccoli (broccolini)
- 1/2 cup pesto
- 1/2 cup mozzarella cheese , optional
Instructions
Pre-heat oven to 425F.
In a large bowl, combine the chicken, veggies, and pesto until the chicken and veggies are coated well with pesto.
Transfer mixture to a large sheet pan and bake for 15-20 minutes. If desired drizzle with mozzarella cheese during the last 5 minutes of baking.
Notes
Make-ahead and Storing Instructions: You can prep the pesto chicken up to 1 day ahead of time and let it sit in the refrigerator until ready to bake. Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
Calories: 320kcal
Carbohydrates: 9g
Protein: 30g
Fat: 18g
Saturated Fat: 5g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 2g
Trans Fat: 0.01g
Cholesterol: 86mg
Sodium: 519mg
Potassium: 722mg
Fiber: 2g
Sugar: 5g
Vitamin A: 1966IU
Vitamin C: 58mg
Calcium: 143mg
Iron: 1mg
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.
