One-Pan Pesto Chicken & Veggies
A vibrant, one-pan meal with tender chicken, seasonal vegetables, and aromatic pesto. Minimal cleanup and maximum flavor—perfect for busy weeknights or family dinners.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup pesto (store-bought or homemade)
- 2 cups bell peppers, sliced (any color)
- 2 cups zucchini, sliced
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C)
- In a bowl, combine chicken breasts with ¾ cup pesto and 1.5 tablespoons olive oil until coated
- Arrange chicken in the center of a sheet pan, then surround with sliced bell peppers, zucchini, and cherry tomatoes
- Drizzle remaining 1.5 tablespoons olive oil over the vegetables and season with salt and pepper
- Bake for 25 minutes or until chicken reaches 165°F (75°C) and vegetables are tender
- Spread remaining pesto over chicken before serving
Notes
Fresh pesto enhances flavor, but store-bought works too
For crunch, add pine nuts or sliced almonds before serving
Use seasonal veggies like asparagus or broccoli
Let the dish rest for 5 minutes after baking for better flavor melding
Substitute chicken with toasted sliced turkey or tofu for a halal/vegetarian option
For crunch, add pine nuts or sliced almonds before serving
Use seasonal veggies like asparagus or broccoli
Let the dish rest for 5 minutes after baking for better flavor melding
Substitute chicken with toasted sliced turkey or tofu for a halal/vegetarian option