📖 Instructions

1. Preheat your oven to 400°F (200°C). Make sure that oven is preheated fully, you'll thank me later!
2. Grab your large baking sheet and line it with parchment paper. This will make cleanup super easy peasy lemon squeezy!
3. 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.
4. 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!
5. 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).
6. Arrange the chicken and vegetables in a single layer on the prepared baking sheet, trying to avoid overcrowding. If necessary, use two baking sheets.
7. 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).
8. 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!