Description
This One-Pan Pesto Chicken & Veggies recipe is a quick and flavorful dinner option that combines tender chicken breasts with fresh broccoli, cherry tomatoes, and bell pepper, all coated in a vibrant pesto sauce. It’s an easy, healthy meal that comes together in just 40 minutes and uses only one baking sheet for minimal cleanup.
Ingredients
Scale
Protein
- 4 chicken breasts
Vegetables
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 1 bell pepper, sliced
Sauces and Oils
- 1/2 cup pesto sauce
- 2 tablespoons olive oil
Seasoning
- Salt and pepper to taste
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for even cooking.
- Combine ingredients: In a large mixing bowl, place the chicken breasts, broccoli florets, cherry tomatoes, and sliced bell pepper to prepare for seasoning and coating.
- Add pesto and olive oil: Pour the 1/2 cup pesto sauce and 2 tablespoons olive oil into the bowl with the chicken and vegetables. Toss everything thoroughly so that all ingredients are evenly coated with the flavorful mixture.
- Arrange on baking sheet: Spread the coated chicken and vegetable mixture evenly on a large baking sheet in a single layer for even cooking.
- Season: Sprinkle salt and pepper over the spread-out ingredients to enhance the natural flavors.
- Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes or until the chicken is thoroughly cooked and the vegetables are tender.
- Serve warm: Once cooked, remove from oven and serve the one-pan pesto chicken and veggies warm for a satisfying meal.
Notes
- You can substitute chicken breasts with chicken thighs for a juicier result.
- Use homemade or store-bought pesto depending on your preference.
- Feel free to add other vegetables like zucchini or yellow squash.
- Check chicken temperature with a meat thermometer; the internal temp should reach 165°F (74°C) for safe consumption.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
