This bright, refreshing pesto chicken and veggies is the perfect one pan meal with minimum cleanup and maximum flavor.
Jump to RecipeYou all know that I’m a big fan of sheet pan meals. They’re easy to throw together, and the clean up is a breeze! I think pesto has such a nice, refreshing, summery flavor and goes perfectly with this one pan meal.
Prep for this recipe is quick and easy. Trim your green beans and halve your tomatoes. Then, we need to make our pesto! Add your fresh basil, garlic cloves, olive oil, parmesan cheese, walnuts or pine nuts (I used walnuts because holy moly are pine nuts expensive), salt, and ground black pepper to a food processor or blender. Blend until smooth, I recommend scraping down the sides at least once to ensure everything blends evenly.
Then, coat your chicken breasts, green beans, and tomatoes with the pesto.
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with a silicone baking mat. Place your pesto coated chicken breasts onto your prepared baking sheet and bake for 10-15 minutes.
After your chicken has been baking for 10-15 minutes, pull your sheet pan out of the oven. Add your coated green beans and tomatoes, and put back in the oven for another 10-15 minutes. Your meal is ready when the chicken reaches an internal temperature of 165 degrees Fahrenheit and the veggies are fork tender.
And there it is! A beautiful, one pan meal, ready in less than an hour.
If you try this recipe, be sure to leave me your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Looking for some more sheet pan inspiration? Try out another one of my fantastic sheet pan meals!
Sheet Pan Rosemary Balsamic Chicken and Veggies
Lemon Parmesan Chicken, Asparagus, and Red Potatoes
Sheet Pan Sweet Onion Cranberry Chicken
Greek-Inspired Sheet Pan Chicken and Veggies
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Sheet Pan Pesto Chicken and Veggies
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1/2 lb green beans trimmed
- 1 pint cherry or grape tomatoes halved
For the pesto:
- 2 cups fresh basil
- 3 cloves garlic peeled
- 1/2 cup olive oil
- 1/2 cup parmesan cheese grated
- 1/4 cup walnuts or pine nuts
- 1/8 tsp salt
- 1/8 tsp ground black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with a silicone baking mat, parchment paper, or foil.
- In a food processor or blender, add all pesto ingredients and blend until smooth.
- Coat chicken breasts, green beans, and tomatoes with pesto. Add chicken breasts to prepared baking sheet and bake for 10-15 minutes.
- Add vegetables to the pan and bake for another 10-15 minutes or until chicken reaches an internal temperature of 165 degrees Fahrenheit and vegetables are tender.
Video
Notes
- Store leftovers in an airtight glass container in the refrigerator for up to 3-5 days.
- Change it up by trying out this recipe with asparagus, broccoli, zucchini, or your other favorite vegetable.