This sheet pan pesto chicken and vegetables recipe is my go-to weeknight meal. It's quick, easy, and ridiculously flavorful. Seriously, even my picky eaters gobble it up! I often make this for dinner parties, since it's so easy to scale up or down. Plus, cleanup is a breeze—just toss that parchment paper and you're done! I first started making this after a friend of mine, Sarah, shared her sheet pan recipe with me, and I just had to create my own variation, this one being my favorite!
What makes this recipe so amazing is the simplicity. It's all about letting the fresh ingredients shine. The vibrant pesto adds a burst of flavor, while the roasting process brings out the natural sweetness of the vegetables. And there's something so satisfying about one-pan cooking—less mess, more time to enjoy your delicious meal. Plus, it's great for meal prepping. So, if you're looking for a healthy, easy, and incredibly tasty dinner, look no further! Trust me on this one; this is one of my go-to recipes that I use week after week!
Required Equipments
- Large baking sheet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Sharp knife
- Cutting board
Sheet-Pan-Pesto-Chicken-and-Vegetables
This sheet pan dinner is a flavor explosion! Easy, healthy, and perfect for busy weeknights or a casual dinner party.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Make sure that oven is preheated fully, you'll thank me later!
- Grab your large baking sheet and line it with parchment paper. This will make cleanup super easy peasy lemon squeezy!
- In a medium bowl, whisk together 2 tablespoons of olive oil, 1/4 cup pesto (store-bought or homemade!), 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 1.5 pounds of boneless, skinless chicken breasts to the bowl and toss everything to coat. Make sure the chicken is fully coated; this step is so important for flavor!
- Chop your vegetables! I typically use about 1 pound of broccoli florets, 1 red bell pepper (sliced), and 1 zucchini (sliced). But you can totally adjust to what you have on hand (or what's on sale).
- Arrange the chicken and vegetables in a single layer on the prepared baking sheet, trying to avoid overcrowding. If necessary, use two baking sheets.
- Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Once cooked, remove from the oven and let rest for a few minutes before serving. This allows the juices to redistribute, making for a more tender chicken!
📝 Notes
- Feel free to adjust the seasoning to your liking. If you prefer a spicier dish, you can add a pinch of red pepper flakes.
- For extra flavor, you can marinate the chicken in the pesto mixture for at least 30 minutes before cooking.
- Make sure to use a meat thermometer to check that chicken is fully cooked. The internal temperature should reach 165°F (74°C).
- Leftovers are great for lunch the next day!
🍎 Nutrition
Calories: 500 kcal
Protein: 40 g
Fat: 25 g
Carbohydrates: 25 g
Fiber: 5 g
Calcium: 50 mg
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