One Pan Pesto Chicken and Vegetables

My favorite thing about this easy baked Pesto Chicken and Vegetables is that it’s all made in one pan! It’s a healthy 30-minute meal that’s perfect for quick weeknight dinners.

Courtesy of Lauren Allen

View the print-ready version of this recipe.

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:

1. Ready in less than 30 minutes.
2. 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.
3. Healthy and Filling. It makes a great all-in-one meal, or you can serve it with pasta or crusty artisan bread.

Courtesy of Lauren Allen

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.

Courtesy of Lauren Allen

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.

Courtesy of Lauren Allen

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.