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Weeknight • Chicken

Sheet Pan Pesto Chicken and Veggies

A super easy sheet pan meal with tender chicken and colorful vegetables bursting with pesto flavor.

Prep
15 min
Cook
25 min
Servings
4
Level
Weeknight
Sheet Pan Pesto Chicken and Veggies

Weeknight dinners just got a whole lot easier and tastier! This Sheet Pan Pesto Chicken and Veggies recipe is all about minimal effort and maximum flavor. Toss everything onto one sheet pan, let the oven do the work, and enjoy a vibrant, healthy meal with virtually no cleanup. It's a winner, winner, chicken dinner!

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 zucchini, quartered lengthwise and sliced
  • 1 small red onion, cut into wedges
  • 1 pint cherry tomatoes
  • 1/2 cup basil pesto (store-bought or homemade)
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • Grated Parmesan cheese, for serving (optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

  2. Step 2

    In a large bowl, combine the chicken pieces, red bell pepper, green bell pepper, zucchini, red onion, and cherry tomatoes.

  3. Step 3

    Add the basil pesto and olive oil to the bowl. Toss everything together until the chicken and vegetables are well coated. Season with salt and pepper.

  4. Step 4

    Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan, as this will steam rather than roast the ingredients.

  5. Step 5

    Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender-crisp and lightly charred. For extra color, you can broil for the last 1-2 minutes, watching carefully.

  6. Step 6

    Serve hot, optionally topped with grated Parmesan cheese.

Tips

  • Feel free to swap out veggies based on what's in season or what you have on hand – broccoli florets, asparagus, or mushrooms are great additions.
  • Make sure all ingredients are cut to roughly the same size for even cooking.
  • Serve this as is, or with a side of quinoa, pasta, or crusty bread to soak up the delicious pesto sauce.

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