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Pesto Chicken & Roasted Veggies

One-Pan Pesto Chicken & Roasted Veggies

A quick and delicious meal featuring juicy chicken breasts and vibrant roasted vegetables, all infused with rich basil pesto.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces Boneless, skinless chicken breasts The star of the dish, providing protein and a juicy texture.
  • 1 cup Basil pesto Adds rich flavor to the chicken and veggies.
  • 2 cups Cherry tomatoes Halved for easy roasting, adds sweetness and color.
  • 2 cups Zucchini Sliced into rounds, brings a mild flavor and crunch.
  • 1 piece Red bell pepper Chopped for a sweet and slightly tangy taste.
  • 1 piece Yellow bell pepper Adds vibrant color and a hint of sweetness.
  • 2 tablespoons Olive oil Helps to roast the veggies and adds healthy fats.
  • to taste Salt and pepper Essential for enhancing the flavors of the dish.
  • to taste Fresh basil leaves for garnish Optional, adds a lovely touch to the presentation.

Equipment

  • Large baking sheet
  • mixing bowl
  • meat thermometer

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Rinse the chicken breasts under cold water and pat them dry with paper towels.
  3. Wash the cherry tomatoes, zucchini, and bell peppers. Cut the zucchini into even slices and chop the bell peppers into bite-sized pieces. Halve the cherry tomatoes.
  4. In a large bowl, add the chicken breasts and pour in the basil pesto. Ensure each piece is well coated and let marinate for at least 15 minutes.
  5. On a large baking sheet, place the marinated chicken breasts in the center and surround them with the prepared vegetables. Spread them out evenly.
  6. Drizzle the vegetables with olive oil and season with salt and pepper to taste.
  7. Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
  8. Remove from the oven and let the dish rest for a few minutes. Garnish with fresh basil leaves if desired.
  9. Serve warm and enjoy your One-Pan Pesto Chicken and Roasted Vegetables!

Notes

This dish is versatile; feel free to customize with different proteins or vegetables based on your preferences.