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.

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.

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.

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Recipe

4.98 from 46 votes

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!   A healthy 30 minute meal for quick weeknight dinners.

Print Pin Review

Author Lauren Allen

Course Main Course

Cuisine American

Servings 4

Calories 320

Prep 10 minutes mins

Cook 20 minutes mins

Total 30 minutes mins

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 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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