Sheet Pan Pesto Chicken with Asparagus, Tomatoes & Walnuts
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
American
Sheet Pan Pesto Chicken with Asparagus, Tomatoes & Walnuts
Report
With this recipe you get tender bite size pieces of chicken paired with fresh sweet tomatoes, nutritious asparagus, crunchy walnuts and it's all covered with a super flavorful pesto. It's likely to become a weeknight staple!
Share:
Ingredients
Pesto
- 1 1/2 cups (48g) packed fresh basil leaves
- 1/4 cup Fishers Walnuts Halves and Pieces
- 1/4 cup finely shredded Parmesan cheese
- 2 cloves garlic , peeled
- 1/2 cup olive oil
- Salt and freshly ground black pepper
Chicken and Veggies
- 1 1/2 lbs boneless skinless chicken breasts , diced into 1-inch pieces
- 1 lb asparagus (don't use thick spears), tough ends trimmed and discarded remaining diced into 1 1/2-inch pieces
- 1 pint Fresh Grape Tomatoes (2 cups)
- 1/2 cup Fishers Walnuts Halves and Pieces
Instructions
Make the pesto:
- For the pesto, add basil leaves, 1/4 cup walnuts, parmesan and garlic to a food processor. Pulse until coarsely chopped.
- Add olive oil, season with salt and pepper to taste and pulse until everything is finely chopped and well combined. Set aside.
Make the chicken and veggies:
- Preheat oven to 400 degrees F.
- Line a rimmed 18 by 13-inch baking sheet with a sheet of parchment paper or spray with non-stick cooking spray.
- Place chicken and asparagus on sheet pan, pour over 1/4 cup of the basil pesto.
- Season chicken and asparagus with salt and pepper and toss everything to evenly coat.
- Spread into an even layer (don't let chicken pieces overlap) and roast in preheated oven for 10 minutes.
- Remove from oven, carefully drain off excess liquid from one corner if needed (use a spatula as a guard to keep the ingredients from falling).
- Add tomatoes, toss everything and return to oven and continue to roast until chicken is cooked through (larger pieces should be 165 degrees in center), about 8 - 12 minutes longer.
- Remove from oven, spoon over another 1/4 cup of the pesto and toss (or just add the 1/4 cup to individual servings). Sprinkle in walnuts.
- Serve immediately with more pesto if desired (or just reserve remaining pesto in refrigerator for another use - it can be frozen also).
Notes
- Recipe source: Cooking Classy
- If desired, you can prep the homemade walnut pesto in advance and freeze it for later use.
- This pesto chicken and asparagus bake can be enjoyed as is, or you can serve it alongside rice, buttered noodles, or a simple side salad.
- Recipe source: Cooking Classy
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
