Description
Juicy chicken breasts and vibrant roasted vegetables coated in basil pesto, all cooked together on one sheet pan for minimal cleanup. This colorful meal delivers restaurant-quality flavors with weeknight simplicity, perfect for busy evenings.
Ingredients
- 4 boneless, skinless chicken breasts — Look for organic or free-range options for the best flavor and quality.
- 1 cup cherry tomatoes, halved — These sweet little gems add vibrant color to your dish.
- 1 zucchini, sliced — A great source of vitamins and texture.
- 1 red bell pepper, sliced — This sweet pepper adds crunch and sweetness.
- 1/2 red onion, sliced — For a slight kick and depth of flavor.
- 1 cup green beans, trimmed — Colorful and crunchy, they balance the dish perfectly.
- 1/2 cup prepared basil pesto — I love using store-bought pesto like Bertolli for convenience and flavor.
- 2 tbsp olive oil — Extra-virgin is preferred for its robust flavor.
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup grated Parmesan cheese (optional) — It adds a delightful salty finish, but feel free to skip it if you’re dairy-free.
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
- Toss vegetables with 1 tbsp olive oil, garlic powder, salt, and pepper. Spread on pan.
- Coat chicken breasts with pesto and place among vegetables. Drizzle with remaining oil.
- Roast 20 minutes. Sprinkle Parmesan over chicken and vegetables.
- Return to oven for 5-10 minutes until chicken reaches 165°F (74°C).
- Drizzle with lemon juice and garnish with fresh basil before serving.
Notes
- Vegetable options: Broccoli, asparagus, or mushrooms work well
- For crispier chicken: Place on a rack over the sheet pan
- Make ahead: Chop vegetables and coat chicken in pesto up to 24 hours ahead
- Serving ideas: Over pasta, quinoa, or with crusty bread
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 chicken breast + veggies
- Calories: 380
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 105mg