One Pan Pesto Chicken and Vegetables
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
320 kcal
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Course
Main Course
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Cuisine
American
One Pan Pesto Chicken and Vegetables
Description
One Pan Pesto Chicken and Vegetables features boneless, skinless chicken breast cut into bite-sized pieces blended with a variety of fresh vegetables such as chopped bell pepper, zucchini, cherry tomatoes, red onion, and baby broccoli. All ingredients are tossed in pesto to infuse a rich herb and garlic flavor. The mixture is spread on a sheet pan and baked at a high temperature (425°F) for about 15 to 20 minutes, which cooks the chicken through while roasting the vegetables tenderly. Adding mozzarella cheese in the final minutes creates a mild creamy topping that complements the pesto coating.
The combination of tender chicken and roasted vegetables delivers a balanced meal with bright, herby notes from the pesto. The baking method offers simplicity and less active cooking time, making it straightforward to prepare without sacrificing taste. With the pesto distributing flavor evenly, each bite has a pleasant herbaceous character alongside the natural sweetness of the roasted vegetables.
This dish works well as a main course served directly from the sheet pan, suitable for a weeknight dinner. It pairs well with a simple side such as crusty bread or a light salad for a complete meal. Leftovers can be stored easily, making it practical for meal prep or re-serving.
The recipe notes mention that the dish can be prepped a day ahead by tossing the chicken and vegetables with pesto, then refrigerated until ready to bake. Leftovers keep well refrigerated for 3 to 4 days in an airtight container.
Ingredients
- 1 lb chicken breast cut into bite-size pieces, boneless skinless
- 1 bell pepper , chopped
- 1 zucchini , chopped
- 1 cup cherry tomato
- ½ red onion , chopped
- baby broccoli (broccolini)
- 1/2 cup pesto
- 1/2 cup mozzarella cheese , optional
Instructions
- 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.
Notes
- You can prepare the chicken and vegetable mixture with pesto up to one day ahead and keep it refrigerated until baking.
- Store leftovers in an airtight container in the refrigerator; consume within 3 to 4 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 30g | 60% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 86mg | 29% |
| Sodium | 519mg | 22% |
| Potassium | 722mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1966IU | 39% |
| Vitamin C | 58mg | 64% |
| Calcium | 143mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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