Let me tell you about my absolute favorite weeknight dinner: sheet pan pesto chicken and veggies! This dish is not just ridiculously easy to make, but it’s also bursting with flavor that will have your taste buds dancing. I love how everything cooks together on one pan, which means less time cleaning up and more time enjoying dinner with my family. It’s become a staple in our house because, let’s be honest, life gets busy! Just toss the chicken and veggies in pesto, pop it in the oven, and voilà! In about 30 minutes, you have a delicious, healthy meal that feels like a treat. Trust me, once you try it, you’ll be reaching for this recipe again and again!
Ingredients List
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 1 cup pesto, store-bought or homemade
- 2 cups broccoli florets, washed and trimmed
- 1 bell pepper, sliced into strips
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil, for drizzling
- Salt and pepper to taste, don’t be shy with the seasoning!
How to Prepare Instructions
Preheat the Oven
First things first, you’ll want to preheat your oven to 400°F (200°C). This step is crucial because it gets the cooking process started right! A hot oven ensures that the chicken cooks evenly and the veggies roast beautifully, giving you that delicious caramelization. Trust me, you don’t want to skip this part!
Tossing the Chicken
Next, grab a large mixing bowl and toss your bite-sized chicken pieces with the pesto, salt, and pepper. I like to really coat them well, so every piece is flavorful. If you want a little extra zing, feel free to add a splash of lemon juice! Just mix it all together until the chicken is nicely covered in that vibrant green goodness.
Arranging on the Sheet Pan
Now it’s time to arrange everything on your sheet pan. Lay out the pesto-coated chicken pieces in the center of the pan and then surround them with your colorful veggies. I love to spread everything out a bit, so they have room to roast evenly. This way, the broccoli, bell pepper, and cherry tomatoes all get that lovely roasted flavor without steaming each other!
Drizzling Olive Oil
To take those veggies up a notch, drizzle a couple of tablespoons of olive oil over them. This not only adds flavor but also helps them caramelize beautifully in the oven. Just give them a quick toss on the pan to make sure they’re coated well. Yum!
Baking the Dish
Finally, pop your sheet pan in the oven and bake for 25–30 minutes. I recommend checking around the 25-minute mark to make sure the chicken is cooked through and the veggies are fork-tender. When everything is golden and fragrant, you know it’s ready to come out! Serve it warm and enjoy your hassle-free, delicious meal!
Nutritional Information Section
Before we dive into the deliciousness, it’s important to note that nutritional values can vary based on the specific ingredients and brands you use. So, while I’m sharing some estimated numbers here, consider them as a rough guideline rather than exact figures.
- Calories: 400
- Fat: 20g
- Protein: 40g
- Carbohydrates: 10g
- Sugar: 3g
- Sodium: 600mg
- Fiber: 3g
Keep these estimates in mind as you whip up this tasty dish! It’s a healthy option that’s packed with protein and veggies, making it a wonderful addition to your meal rotation.
Why You’ll Love This Recipe
- Quick and easy preparation: This dish comes together in no time, making it perfect for busy weeknights when you need dinner on the table fast!
- One-pan cleanup: I mean, who doesn’t love an easy cleanup? Everything cooks on one sheet pan, so you can spend more time enjoying your meal and less time washing dishes.
- Flavorful and healthy meal option: With delicious pesto and a rainbow of veggies, this meal is not just tasty but also nutritious. It’s a great way to get your protein and veggies in one go!
- Versatile with different vegetables: You can easily swap in your favorite veggies or whatever you have on hand. Zucchini, asparagus, or even carrots would work beautifully!
Tips for Success
Alright, here are some of my favorite tips to make your sheet pan pesto chicken and veggies absolutely perfect! Trust me, these little tricks can take your meal from good to *amazing*.
- Uniform Veggie Size: Make sure to cut your vegetables into similar sizes. This helps them cook evenly, so you won’t end up with some veggies that are perfectly roasted while others are mushy. I like to think of it as giving them all a fair chance in the oven!
- Adjusting the Pesto: If you find the pesto a bit strong for your taste, feel free to mix it with a little olive oil or even a splash of chicken broth. This will mellow the flavor while still keeping that delicious herbiness without overpowering the dish.
- Prepping Ahead: If you’re short on time, you can prep everything in advance! Just toss the chicken and veggies in pesto, and store them in the fridge until you’re ready to bake. It makes dinner a breeze after a long day!
- Experiment with Herbs: Don’t hesitate to sprinkle some fresh herbs or a squeeze of lemon juice over the dish right before serving. It adds a bright, fresh touch that really elevates the flavors!
- Check for Doneness: Always double-check that your chicken is cooked through by cutting into a piece. The juices should run clear, and the internal temperature should reach 165°F (75°C). Better safe than sorry!
With these tips in your back pocket, you’re all set to impress with your sheet pan pesto chicken and veggies. Happy cooking!
Variations
One of the best things about this sheet pan pesto chicken and veggies is how adaptable it is! If you’re looking to switch things up a bit, here are some fun variations to try:
- Protein Swap: Instead of chicken, why not use salmon or shrimp? Both cook beautifully with pesto and add a different flavor profile. Just keep an eye on the cooking time—salmon usually takes about 15-20 minutes, while shrimp cooks up in just 10-12 minutes!
- Seasonal Veggies: Feel free to mix in seasonal vegetables! In the fall, roasted butternut squash or Brussels sprouts would be delightful. In the summer, zucchini and corn can bring a fresh, vibrant touch. The possibilities are endless!
- Grain Addition: Want to make it a bit heartier? Toss in some cooked quinoa or couscous right before serving. It’s a great way to soak up all that delicious pesto sauce and adds an extra layer of texture to the meal.
- Cheesy Delight: If you’re a cheese lover like me, sprinkle some feta or mozzarella cheese over the veggies in the last few minutes of baking. It melts beautifully and adds a creamy richness that’s irresistible!
- Herb Infusion: Try adding different herbs to change up the flavor! Fresh basil, oregano, or even a pinch of red pepper flakes can add a kick. Just sprinkle them on before serving for that extra pop of flavor.
With these variations, you can keep this dish exciting and fresh every time you make it. Don’t hesitate to get creative—after all, cooking is all about having fun in the kitchen! Enjoy experimenting!
Storage & Reheating Instructions
Once you’ve enjoyed your delicious sheet pan pesto chicken and veggies, you might find yourself with some tasty leftovers. No worries! Storing them properly is super easy, and it means you can savor this meal again. Just let the dish cool down to room temperature before you tuck it away.
To store, transfer any leftovers into an airtight container and pop it in the fridge. They’ll stay fresh for up to 3 days, so you can look forward to another flavorful meal without any extra effort. I love to reheat mine in the oven to keep that roasted goodness intact, but you can also use the microwave if you’re in a hurry!
For the oven, simply preheat it to 350°F (175°C), then spread the chicken and veggies on a baking sheet and warm them up for about 10-15 minutes, or until heated through. If you’re microwaving, just place a portion on a microwave-safe plate and heat it in short bursts of 1-2 minutes, stirring in between to ensure even heating. Just be careful not to overdo it and dry them out!
With these simple storage and reheating tips, you’ll be able to enjoy your sheet pan pesto chicken and veggies again with all the flavor and texture you love. Happy leftovers!
FAQ Section
Got questions about sheet pan pesto chicken and veggies? I’ve got answers! Here are some common queries that might pop up while you’re whipping up this delightful dish.
Can I use frozen vegetables?
Absolutely! Frozen vegetables can work in a pinch. Just toss them in with the chicken and pesto as you normally would. Keep in mind that they might release a bit more moisture, so you may need to bake for a few extra minutes to get that lovely roasted texture.
How can I make this dish dairy-free?
No problem at all! To make this dish dairy-free, simply choose a dairy-free pesto. There are great store-bought options available, or you can whip up a homemade version using nuts, herbs, and olive oil. It’ll still be delicious and full of flavor!
What can I serve with this meal?
This sheet pan meal is pretty self-sufficient, but if you’re looking to round it out a bit, consider serving it with a side salad or some crusty bread to soak up any leftover pesto. You could also pair it with a light pasta dish or some quinoa for a heartier meal. Whatever you choose, it’s sure to be delicious!
Feel free to reach out if you have more questions—I’m here to help you make the best sheet pan pesto chicken and veggies ever!
Print
Sheet Pan Pesto Chicken and Veggies: 5 Steps to Delight
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simple and flavorful sheet pan meal featuring chicken and vegetables tossed in pesto.
Ingredients
- 1.5 lbs chicken breast
- 1 cup pesto
- 2 cups broccoli florets
- 1 bell pepper, sliced
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss chicken with pesto, salt, and pepper.
- On a sheet pan, arrange chicken and vegetables.
- Drizzle olive oil over the vegetables.
- Bake for 25-30 minutes until chicken is cooked through.
- Serve warm and enjoy.
Notes
- Adjust vegetables based on your preference.
- Leftovers can be stored in the fridge for 3 days.
- Can use store-bought or homemade pesto.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg
Keywords: sheet pan pesto chicken and veggies
