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Recipe by:

Sara Crocker

Hearty Sheet Pan Pesto Chicken and Veggies

Experience the joy of a hearty Sheet Pan Pesto Chicken and Veggies—just marinate, roast, and serve!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 lb. boneless, skinless chicken breasts
  • 1 cup store-bought pesto
  • 2 cups cherry tomatoes
  • 1 zucchini, sliced
  • 1 bell pepper, chopped
  • 1 medium red onion, cut into wedges
  • 2 Tbsp. olive oil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish Optional, but recommended

Equipment

  • Sheet pan
  • Large bowl
  • Meat thermometer

Method
 

  1. Preheat the oven to 400°F (200°C). In a large bowl, toss together the cherry tomatoes, zucchini, bell pepper, and red onion with olive oil, salt, and pepper.
  2. In a separate bowl, coat chicken breasts with pesto, ensuring they are fully covered.
  3. Spread the marinated chicken in the center of the sheet pan and arrange the vegetables around it. Drizzle any leftover pesto over the veggies.
  4. Bake for 25 to 30 minutes, checking for doneness around the 25-minute mark. Chicken should reach an internal temperature of 165°F.
  5. Once done, garnish with fresh basil and serve.

Notes

Ensure all ingredients are fresh for the best flavor. The dish is perfect for meal prep and can be stored for up to 3 days in the fridge.