What I love about this recipe:
- Ready in less than 30 minutes.
- 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.
- 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.
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.
One Pan Pesto Chicken and Vegetables
Author: Lauren Allen Servings: 4 Calories: 320 Prep: 10 Mins Cook: 20 Mins Total: 30 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: 320kcal Carbohydrates: 9g Protein: 30g Fat: 18g Saturated Fat: 5g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.01g Cholesterol: 86mg Sodium: 519mg Potassium: 722mg Fiber: 2g Sugar: 5g Vitamin A: 1966IU Vitamin C: 58mg Calcium: 143mg Iron: 1mg
