Description
Sheet Pan Pesto Chicken and Veggies delivers a quick, delicious dinner that saves you cleanup time and brings maximum flavor to your table. Roasting chicken and colorful vegetables together with zesty pesto creates a simple meal perfect for busy weeknights.
Ingredients
Scale
Main Ingredients:
- 4 chicken breasts
- 2 cups broccoli florets
- 1 bell pepper, sliced
- 1 cup cherry tomatoes
Supporting Ingredients:
- ¼ cup pesto sauce
Seasoning:
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Crank your oven to a toasty 400°F and grab a large sheet pan for easy cleanup.
- Toss 4 chicken breasts and 2 cups broccoli florets into a mixing bowl with 1 cup cherry tomatoes and 1 sliced bell pepper.
- Drizzle ¼ cup pesto sauce and 2 tablespoons olive oil over the ingredients. Sprinkle a generous pinch of salt and pepper, then mix until everything is evenly coated.
- Spread the seasoned chicken and vegetables across the sheet pan in a single layer, ensuring nothing overlaps to help everything roast perfectly.
- Slide the pan into the preheated oven and roast for exactly 25-30 minutes, watching for the chicken to turn golden and reach an internal temperature of 165°F.
- Remove the pan from the oven and let your delicious meal rest for 3-5 minutes to lock in those savory juices.
- Serve the sheet pan directly at the table for a rustic, hassle-free dinner that looks as good as it tastes.
Notes
- Choose boneless, skinless chicken breasts of similar size for even cooking and tender results.
- Make fresh pesto if possible, but store-bought works perfectly fine when short on time.
- Chop vegetables into similar-sized pieces to ensure they roast evenly and cook at the same rate.
- For a low-carb version, swap starchy vegetables like potatoes for zucchini, bell peppers, or cauliflower.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Sheet-Pan
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 335 kcal
- Sugar: 4 g
- Sodium: 210 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 90 mg