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.

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.

A sheet pan with pesto chicken and chopped vegetables.

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.

Ingredients for pesto chicken and vegetables.

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.

Chopped vegetables and chicken in a bowl with pesto sauce, and then poured onto a baking tray.

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.

Close-up for roasted chicken and vegetables in pesto sauce on a sheet pan.

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Recipe

A sheet pan with pesto chicken and chopped vegetables.
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Save Recipe

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.

Macros Recipe Adaptation

Add 1 cup broccoli

Per Serving Amount

107 grams cooked chicken, 193 grams cooked vegetables

Macros

431 kcal, Fat: 23g, Carbs: 9g, Protein: 46g (serves 4) | MFP: One Pan Pesto Chicken and Veggies (TBFS Macros)

Nutrition

Calories: 320kcalCarbohydrates: 9gProtein: 30gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 86mgSodium: 519mgPotassium: 722mgFiber: 2gSugar: 5gVitamin A: 1966IUVitamin C: 58mgCalcium: 143mgIron: 1mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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4.98 from 46 votes (37 ratings without comment)
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Nicole
6 days ago

5 stars
My son loves pesto, so we always have a jar of it. And this recipe was so easy. I liked to buy whole chickens, when it is economical, and make soup with all of it except the breast. So I had a bag of raw chicken breast plus all the odds and ends of vegetables that weren’t enough for a full side dish on their own. So this was perfect!

Paula
27 days ago

5 stars
My husband and I loved it, easy, tasty ad a keeper. Thanks.