Sheet Pan Pesto Chicken and Veggies
This bright, refreshing pesto chicken and veggies is the perfect one pan meal with minimum cleanup and maximum flavor.
Servings 4 people
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.