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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 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
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.
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.
Calories: 341kcal | Carbohydrates: 9g | Protein: 31g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 443mg | Potassium: 727mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1931IU | Vitamin C: 56mg | Calcium: 141mg | Iron: 1mg