Description
A simple and healthy sheet pan dinner featuring chicken and fresh vegetables tossed in pesto, all baked together for an easy weeknight meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb broccoli florets
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1/4 cup pesto
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chicken pieces with half of the pesto, olive oil, salt, and pepper.
- Add the broccoli, red bell pepper, and zucchini to the same bowl. Toss with the remaining pesto, olive oil, salt, and pepper until everything is evenly coated.
- Spread the chicken and vegetables in a single layer on a large baking sheet.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.
- Serve immediately.
Notes
- For crispier vegetables, ensure they are not overcrowded on the baking sheet. Use two sheets if necessary.
- Feel free to substitute your favorite vegetables. Asparagus, cherry tomatoes, or red onion would also work well.
- If you don’t have pre-made pesto, you can make your own.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American