A sheet pan with pesto chicken and chopped vegetables.
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5 from 1 vote

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
Course: Main Course
Cuisine: American
Servings: 4
Calories: 341kcal
Author: Lauren Allen


  • 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