Sheet Pan Pesto Chicken and Veggies (30-Minutes)

Sheet Pan Pesto Chicken and Veggies (30-Minutes) is a quick, flavorful, and healthy one-pan meal perfect for busy weeknights. 😊

Looking for a healthy, flavorful, and time-saving meal? This Sheet Pan Pesto Chicken and Veggies recipe is perfect for busy weeknights. It’s packed with juicy chicken, fresh vegetables, and rich pesto flavors—all baked to perfection on a single sheet pan. Best of all, it’s ready in just 30 minutes and serves four people.

Here are the recipe:

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup basil pesto (store-bought or homemade)
• 2 cups cherry tomatoes, halved
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup shredded mozzarella cheese (optional)
• Fresh basil leaves for garnish

Instructions

1. Preheat the Oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with oil.
2. Prepare the Chicken: Place the chicken breasts in a bowl, add 1/4 cup pesto, and coat well. Let it marinate for 5-10 minutes while preparing the vegetables.
3. Toss the Vegetables: In another bowl, combine cherry tomatoes, zucchini, bell peppers, and red onion. Drizzle with olive oil and season with salt, black pepper, garlic powder, oregano, and red pepper flakes. Toss everything together until evenly coated.
4. Assemble the Sheet Pan: Arrange the vegetables on one side of the baking sheet and place the marinated chicken breasts on the other side. Spread the remaining 1/4 cup pesto over the chicken.
5. Bake for 20-25 minutes or until the chicken is fully cooked (internal temperature reaches 165°F (75°C)).
6. Add Cheese (Optional): If using mozzarella, sprinkle it over the chicken in the last 5 minutes of baking.
7. Garnish & Serve: Remove from the oven, garnish with fresh basil, and enjoy your delicious Sheet Pan Pesto Chicken and Veggies!

Why You’ll Love This Recipe

• Fast & Easy: Ready in just 30 minutes with minimal prep.
• One-Pan Meal: Less mess, easy cleanup.
• Healthy & Nutritious: Packed with protein, fiber, and healthy fats.
• Customizable: Swap veggies or use different proteins like shrimp or tofu.
• Family-Friendly: A meal that everyone will love!

Incorporating “Sheet Pan Pesto Chicken and Veggies” into your meal plan offers a delightful and nutritious option. This dish combines tender chicken with fresh vegetables, all enhanced by the rich flavor of pesto. It’s a simple, one-pan recipe that saves time and reduces cleanup, making it ideal for busy individuals. Studies have shown that meals rich in lean protein and vegetables can support a balanced diet and promote overall health. By preparing this dish, you’re taking a step towards healthier eating habits. We encourage you to try this recipe and share your experience with us. What variations did you enjoy? Your feedback helps us create more content tailored to your tastes.

Please visit here: Why Everyone Loves Chicago Style Pizza Pot Pie?

10-Min Easy Sheet Pan Chicken Chimichangas/pinterest

FAQ About Chicken and Veggies

1. Can I use frozen vegetables?

Yes, but fresh vegetables work best for this Sheet Pan Pesto Chicken and Veggies recipe. If using frozen, thaw them first and pat dry to avoid excess moisture.

2. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes or microwave for 1-2 minutes.

3. Can I make this recipe dairy-free?

Absolutely! Just skip the mozzarella cheese or use a dairy-free alternative.

4. What other vegetables can I use?

Broccoli, asparagus, mushrooms, and green beans all work great in this dish.

5. Is this recipe keto-friendly?

Yes! Sheet Pan Pesto Chicken and Veggies is low-carb and perfect for a keto diet. Just ensure your pesto is free from added sugars.