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One Pan Pesto Chicken and Vegetables

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A quick and healthy one-pan meal featuring juicy chicken breasts, tender vegetables, and vibrant pesto sauce for a delicious weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup cherry tomatoes, halved
  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1/2 red onion, sliced
  • 1 cup green beans, trimmed
  • 1/2 cup prepared basil pesto
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place the chicken breasts on a large sheet pan.
  3. Arrange the cherry tomatoes, zucchini, bell pepper, red onion, and green beans around the chicken.
  4. Drizzle olive oil over the chicken and vegetables.
  5. Season everything with salt, pepper, and garlic powder.
  6. Spoon the pesto sauce over the chicken breasts.
  7. Gently toss the vegetables to coat lightly with the oil and seasoning.
  8. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
  9. Sprinkle with Parmesan cheese if desired and serve immediately.

Notes

  • You can use homemade or store-bought pesto.
  • Swap vegetables based on what’s in season.
  • Line the sheet pan with parchment paper for easy cleanup.

Nutrition

Find it online: https://ukfinda.com/one-pan-pesto-chicken-and-vegetables/