Description
A one-pan meal featuring tender chicken coated with a fragrant pesto sauce, paired with roasted vegetables for a quick and easy dinner that's full of flavor.
Ingredients
4 boneless skinless chicken breasts
1/2 cup pesto (store-bought or homemade)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried Italian herbs
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 cup zucchini, sliced
1 cup bell peppers, sliced
1/2 cup red onion, sliced
1/2 cup Parmesan cheese, grated (optional)
Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix the pesto with olive oil, garlic powder, onion powder, Italian herbs, salt, and pepper.
- Place the chicken breasts on a large sheet pan. Brush both sides of the chicken with the pesto mixture.
- Arrange the sliced vegetables (tomatoes, zucchini, bell peppers, and red onion) around the chicken on the sheet pan. Drizzle with a bit more olive oil and season with salt and pepper.
- Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- If desired, sprinkle Parmesan cheese over the chicken and vegetables during the last 5 minutes of cooking.
- Garnish with fresh basil before serving.
Notes
- You can use homemade or store-bought pesto according to your preference.
- Parmesan cheese and basil are optional garnishes and can be omitted for a dairy-free version.
- Make sure the chicken reaches an internal temperature of 165°F (75°C) for safety.
- Feel free to substitute vegetables with your favorites like broccoli or carrots.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 450 mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80 mg
