Pesto Chicken Sheet Pan Meal
This one-pan super is quick and easy, and full of fresh pesto flavor. Chicken and veggies are roasted in a hot oven, then topped with cherry tomatoes and parmesan cheese. Chicken Pesto Sheet Pan Meal has everything you need for a complete and healthy dinner.
Ingredients
For the chicken:
- 2 large chicken breast sliced in half lengthwise or 4 small chicken breast use 6 small chicken thighs in place of chicken breast
- salt and pepper
- olive oil
- 4 tbsp prepared pesto, homemade or store-bought
Veggies:
- 1 lb baby red or yellow potatoes, quartered
- 3 cups large fresh broccoli florets
- 1 1/2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 2 tbsp prepared pesto, homemade or store-bought
Additional ingredients:
- 1 cup cherry tomatoes
- 1/4 cup grated parmesan cheese
Instructions
Preheat oven to 425°F and line a large sheet pan with parchment paper or foil
- Place chicken breasts in the center of the sheet pan. Season both sides with salt, pepper, and drizzle with olive oil. Spread 1 tablespoon of pesto evenly on one side of each chicken breast.
- Add veggies to a large bowl. Toss with olive oil, seasonings, and pesto, until well coated.
- Place veggies around chicken on sheet pan in an even layer. Some may overlap on the chicken and that’s okay.
- Roast in preheated oven for 25-minutes. Remove and scatter cherry tomatoes on top and sprinkle evenly with parmesan cheese. Place back in the oven for 10-minutes or until chicken is cooked through and potatoes are tender.
Notes
Tips:
- Line sheet pan– Use parchment paper or foil for easy clean up. If using foil, make sure to spray with non-stick cooking spray to prevent the chicken and veggies from sticking.
- Cutting veggies– Cut broccoli florets slightly larger than the potatoes so the two veggies cook evenly.
- Chicken size- Make sure the chicken breasts are no more than a 1/2-inch thick. This will ensure even cooking with the veggies.
- Use other veggies:
- Asparagus
- Bell peppers (red, orange, or red)
- Zucchini
- Mushrooms
- Brussel sprouts
- Green beans
- Cauliflower
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 388 |
| % Daily Value* | |
| Total Fat 20.2g | 26% |
| Saturated Fat 2.8g | 14% |
| Cholesterol 76mg | 25% |
| Sodium 182mg | 8% |
| Total Carbohydrate 23.2g | 8% |
| Dietary Fiber 4.7g | 17% |
| Total Sugars 3.5g | |
| Protein 29.3g | |
| Vitamin D 0mcg | 0% |
| Calcium 98mg | 8% |
| Iron 2mg | 9% |
| Potassium 1093mg | 23% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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