Description
A vibrant, healthy one-pan dinner featuring tender chicken, colorful vegetables, and a flavorful basil pesto sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced
- 1/3 cup basil pesto, divided
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 1 cup broccoli florets
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice chicken breasts into bite-sized pieces.
- Chop all vegetables into similar-sized pieces.
- In a large bowl, combine chicken, vegetables, olive oil, salt, pepper, garlic powder, and half the pesto.
- Spread mixture evenly on the baking sheet.
- Bake for 20-25 minutes until chicken is cooked through and vegetables are tender.
- Drizzle with remaining pesto and sprinkle Parmesan before serving, if using.
Notes
- Use boneless chicken thighs for a juicier alternative.
- Add potatoes or sweet potatoes for more heartiness.
- Try with asparagus, carrots, or mushrooms for variation.
- Use vegan pesto and tofu for a vegetarian option.
- Add lemon juice for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 400
- Sugar: 4g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg