Sheet Pan Pesto Chicken & Veggies

$- 4 boneless, skinless chicken breasts - 1 cup basil pesto (store-bought or homemade) - 2 cups cherry tomatoes, halved - 2 cups broccoli florets - 1 bell pepper, sliced (any color) - 1 medium red onion, cut into wedges - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish For this dish, I love using fresh and vibrant ingredients. The chicken gives you a nice protein base. The basil pesto adds a rich and herby flavor that really ties everything together. I often use store-bought pesto for ease, but homemade is a fantastic option if you have the time. The cherry tomatoes burst with sweetness when roasted. Broccoli florets add a nice crunch and bright green color. You can pick any bell pepper you like; each one adds its unique flavor. Red onion gives a subtle sweetness when cooked, making the dish even more delicious. I use olive oil to help the veggies roast perfectly. Salt and pepper are key for seasoning, enhancing all the flavors. Finally, fresh basil leaves add a beautiful touch when you serve the dish. This combination creates a healthy and tasty meal that is sure to please everyone. {{ingredient_image_1}} - Preheat the oven to 400°F (200°C). - Marinate the chicken breasts with 1/2 cup of pesto. Make sure the chicken is well coated. Let it sit while you prepare the veggies. - On a large sheet pan, arrange 2 cups of cherry tomatoes, 2 cups of broccoli florets, 1 sliced bell pepper, and 1 medium red onion cut into wedges. - Drizzle 2 tablespoons of olive oil over the veggies. - Add salt and pepper to taste. Toss the veggies to coat them evenly with oil and seasoning. - Create spaces in the center of the veggies for the marinated chicken breasts. Place the chicken on the sheet pan. - Spoon the remaining pesto over the chicken breasts for extra flavor. - Bake in the preheated oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C). The veggies should be tender. - Once cooked, remove the sheet pan from the oven. Let it rest for 5 minutes before serving. To ensure even cooking of chicken and veggies, cut the vegetables into similar sizes. This way, they cook at the same rate as the chicken. Spread them out on the sheet pan. Don’t overcrowd them. This helps steam escape, allowing everything to roast nicely. The recommended internal temperature for chicken is 165°F (75°C). Use a meat thermometer to check. Insert it into the thickest part of the chicken breast. This way, you can be sure it is safe to eat. You can use store-bought or homemade pesto. Store-bought is quick and easy. Homemade pesto, however, has a fresh taste. If you make your own, you can control the flavors. To make your own pesto, blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. Adjust the ingredients to fit your taste. Add more basil for a stronger flavor or more nuts for a creamier texture. To enhance flavor, use fresh herbs like basil or parsley. Chop them finely and sprinkle on top before serving. This adds freshness and color. For presentation, serve the dish on a large platter. Arrange the chicken and veggies nicely. Add extra basil leaves for a pop of green. This makes the dish look inviting and delicious. Pro Tips Marinate for More Flavor: Allow the chicken to marinate in the pesto for at least 30 minutes before cooking for enhanced flavor. If short on time, even a quick 10-minute marination will still add a nice touch. Use Seasonal Veggies: Feel free to swap in seasonal vegetables for a fresh twist. Zucchini, asparagus, or even carrots can work beautifully with the pesto and chicken. Check Doneness: Always use a meat thermometer to ensure chicken reaches 165°F (75°C). This guarantees juicy and safe-to-eat chicken. Leftovers Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to maintain texture. {{image_2}} You can swap vegetables based on what you have. Try using zucchini, asparagus, or carrots. These work well with the pesto. You can also think about seasonal veggies. Fresh peas in spring or squash in fall can brighten your dish. If you want a vegetarian option, use tofu instead of chicken. Just press it to remove excess water. You may need to cook tofu for a bit longer. If you choose fish or pork, adjust the cooking time. Fish cooks faster, while pork might take a few extra minutes. To enhance the pesto flavor, add spices like garlic powder or red pepper flakes. Fresh herbs like thyme or parsley can also lift the taste. Cheese lovers can sprinkle parmesan or feta on top for extra richness. This will make your meal even more satisfying. To store leftovers, let the dish cool first. Place the chicken and veggies in an airtight container. They can stay fresh in your fridge for up to three days. When reheating, use the oven or a microwave. If using the oven, cover the dish with foil to keep moisture in. Heat at a low temperature to avoid drying out the chicken. If using a microwave, add a splash of water to the container to create steam. This helps keep everything juicy. To freeze the dish, let it cool completely. Place chicken and veggies in a freezer-safe bag or container. Be sure to remove as much air as possible to prevent freezer burn. You can freeze the dish for up to three months. When ready to eat, thaw it overnight in the fridge. For reheating, use the oven at 350°F (175°C) for about 30 minutes, or until heated through. This method gives you nicely cooked chicken and tender veggies again. How long does it take to bake Sheet Pan Pesto Chicken & Veggies? Baking this dish takes about 25 to 30 minutes. You want the chicken to reach 165°F inside. The veggies should be tender and juicy, too. Can I prepare this recipe ahead of time? Yes, you can prepare it ahead. Marinate the chicken and chop the veggies. Store them in the fridge until you are ready to bake. What should I serve with Sheet Pan Pesto Chicken & Veggies? This dish goes well with rice, quinoa, or crusty bread. A light salad can also add a nice touch. Is this dish suitable for meal prepping? Absolutely! This recipe works great for meal prep. You can store leftovers in airtight containers for up to four days. Can I use a different type of pesto? Yes, feel free to swap out the pesto. You can try sun-dried tomato pesto or even a vegan version. Each choice adds a unique twist to the meal. This blog post covered a simple and tasty recipe for Sheet Pan Pesto Chicken & Veggies. You learned about the key ingredients, preparation steps, and how to bake everything perfectly. I also shared tips for different vegetables and protein options. You can make this dish your own by mixing in fresh herbs or using different pestos. It’s an easy meal for busy nights. Enjoy your cooking and remember, simple meals can be delicious too!$

Sheet Pan Pesto Chicken & Veggies

A delicious and easy sheet pan meal featuring marinated chicken breasts and colorful vegetables tossed in pesto.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup basil pesto
2 cups cherry tomatoes, halved
2 cups broccoli florets
1 piece bell pepper, sliced
1 medium red onion, cut into wedges
2 tablespoons olive oil
to taste salt and pepper
for garnish fresh basil leaves

Instructions

Preheat the oven to 400°F (200°C).
In a large mixing bowl, coat the chicken breasts with 1/2 cup of pesto, ensuring they are fully covered. Let them marinate while you prepare the veggies.
On a large sheet pan, arrange the cherry tomatoes, broccoli florets, sliced bell pepper, and red onion. Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables evenly.
Create spaces in the center of the veggies for the marinated chicken breasts and place them on the sheet pan.
Spoon the remaining pesto over the chicken breasts for extra flavor.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
Once cooked, remove the sheet pan from the oven and let it rest for 5 minutes.
Garnish with fresh basil leaves before serving.

Notes

Feel free to use any vegetables you have on hand.

Keyword chicken, pesto, sheet pan, vegetables