Sheet Pan Pesto Chicken and Veggies (30-Minutes)
This Sheet Pan Pesto Chicken and Veggies recipe is a game-changer for busy weeknights! It’s healthy, flavorful, and incredibly easy to make with minimal cleanup. Try it tonight and enjoy a fuss-free, delicious meal packed with nutrients.Let us know how you liked it in the comments!
Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- 1 cup cherry tomatoes halved
- 1 medium zucchini sliced
- 1 red bell pepper sliced
- ½ red onion sliced
- ⅓ cup basil pesto store-bought or homemade
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup grated parmesan cheese optional
- ½ lemon juiced (optional, for extra freshness)
Instructions
Preheat and Prep Ingredients
- Preheat your oven to 400°F (200°C).
- Slice the veggies into bite-sized pieces.
- Cut the chicken into even portions for even cooking.
Coat Everything with Pesto
- In a large bowl, toss the chicken and vegetables with pesto, olive oil, salt, and seasonings.
- Make sure everything is well-coated for maximum flavor.
Arrange on a Sheet Pan
- Spread the chicken and veggies evenly on a large baking sheet.
- Ensure they are in a single layer to allow even roasting.
Roast to Perfection
- Bake for 20-25 minutes, flipping halfway through.
- Check that the chicken reaches an internal temperature of 165°F (75°C).
Serve and Enjoy
- Sprinkle with parmesan cheese (if using) and serve warm.
- Pair with rice, pasta, or a fresh salad for a complete meal.