Description
A simple and flavorful sheet pan meal featuring chicken and vegetables tossed in pesto.
Ingredients
Scale
- 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