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5.0 from 138 votes

One Pan Pesto Chicken and Vegetables

My favorite thing about this easy baked Pesto Chicken and Vegetables is that it's all made in one pan!   A healthy 30 minute meal for quick weeknight dinners.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 320 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 lb boneless skinless chicken breasts , cut into bite-size pieces
  • 1 bell pepper , chopped
  • 1 zucchini , chopped
  • 1 cup cherry tomatoes
  • ½ red onion , chopped
  • Baby Broccoli (broccolini)
  • 1/2 cup pesto
  • 1/2 cup mozzarella cheese , optional

Instructions

    Cup of Yum
  1. Pre-heat oven to 425F.
  2. In a large bowl, combine the chicken, veggies, and pesto until the chicken and veggies are coated well with pesto.
  3. 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

  • Make-ahead and Storing Instructions:
  • You can prep the pesto chicken up to 1 day ahead of time and let it sit in the refrigerator until ready to bake.  Store leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition Information

Calories 320kcal (16%) Carbohydrates 9g (3%) Protein 30g (60%) Fat 18g (28%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.01g Cholesterol 86mg (29%) Sodium 519mg (22%) Potassium 722mg (21%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 1966IU (39%) Vitamin C 58mg (64%) Calcium 143mg (14%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 320

% 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.