Lemon Pesto Chicken Sheet Pan – Quick, Flavor-Packed & Easy Cleanup!
A quick and flavorful sheet pan meal with lemon pesto chicken and roasted vegetables. Perfect for a hassle-free weeknight dinner. Bright, zesty, and loaded with fresh herbs and citrus.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup pesto (store-bought or homemade)
- 1 large lemon (zested and juiced)
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, and cherry tomatoes)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C)
- In a large mixing bowl, combine the pesto, lemon juice, and lemon zest. Mix well until fully incorporated
- Add the chicken breasts to the bowl and coat them thoroughly with the lemon pesto mixture. Let it marinate for about 5 minutes while preparing the vegetables
- On a large sheet pan, arrange the mixed vegetables in a single layer. Drizzle them with olive oil, salt, and pepper. Toss to combine
- Place the marinated chicken breasts on top of the vegetables on the same sheet pan
- Bake in the preheated oven for 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the veggies are tender
- Once done, remove from the oven and let rest for a few minutes before serving
- Garnish with fresh basil leaves if desired and enjoy your flavorful Lemon Pesto Chicken Sheet Pan meal!
Notes
Use a meat thermometer to ensure chicken is cooked perfectly; it should read 165°F (74°C)
For added depth of flavor, consider adding garlic to the pesto mixture or even marinating the chicken for an hour
Select seasonal vegetables for the best taste and nutrition; asparagus, carrots, or broccoli work great, too!
Be cautious not to overcrowd the sheet pan. This allows the chicken and veggies to roast properly, preventing them from steaming
Feel free to double the pesto recipe to use half for marinating and half for drizzling on the finished dish!
For added depth of flavor, consider adding garlic to the pesto mixture or even marinating the chicken for an hour
Select seasonal vegetables for the best taste and nutrition; asparagus, carrots, or broccoli work great, too!
Be cautious not to overcrowd the sheet pan. This allows the chicken and veggies to roast properly, preventing them from steaming
Feel free to double the pesto recipe to use half for marinating and half for drizzling on the finished dish!