4.4 from 24 votes
Sheet Pan Pesto Chicken with Zucchini and Tomatoes
This Sheet Pan Pesto Chicken with Zucchini and Tomatoes couldn't be any easier to make! 4 ingredients and a sheet pan are all you need to make this simple and flavorful meal!
Prep Time
10 mins
Cook Time
10 mins
Inactive Time
30 mins
Total Time
56 mins
Servings: 4 servings
Calories: 278 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 2 cups cherry tomatoes
- 2 zucchini, cut into 1/2-3/4 inch slices
- 3 tablespoons pesto
- Kosher salt and fresh ground black pepper to taste
Instructions
- Place the chunks of chicken in a large freezer bag and season with salt, pepper and 1 tablespoon of pesto. Seal the bag and massage everything together until coated. Refrigerate for 30 minutes or as long as overnight.
- Preheat oven to 425° F. and either spray it with cooking oil or if you don't want to do dishes, line it with foil and spray the foil with cooking oil.
- Add the sliced zucchini and the tomatoes to the sheet pan and use your hands to toss together with the remaining 2 tablespoons of pesto. Add the chicken to the sheet pan and toss everything together then spread it out into a single layer. Roast for 8-10 minutes.
- Remove from the oven and toss everything with a spatula, then place it back in the oven to finish cooking for approximately 8-10 minutes or until the chicken is cooked through. Serve immediately.
Cup of Yum
Nutrition Information
Calories
278kcal
(14%)
Carbohydrates
7g
(2%)
Protein
38g
(76%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Cholesterol
99mg
(33%)
Sodium
151mg
(6%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 278
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 38g | 76% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 99mg | 33% |
| Sodium | 151mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.