Sheet Pan Pesto Chicken and Veggies

This sheet pan pesto chicken and veggies is perfect for a healthy, quick dinner. It’s full of flavorful and completely flexible – use whatever vegetables you have and pair with a carb of your choice!

a white bowl of sheet pan pesto chicken and veggies with creamy pesto protein pasta and a drizzle of balsamic glaze

Sheet Pan Pesto Chicken and Veggies Ingredients

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

ingredients to make sheet pan pesto chicken and veggies
  • Chicken: you want to use 2 boneless, skinless chicken breasts chopped into 1″ cubes.
  • Vegetables: use whatever you have or prefer! I used a zucchini, summer squash, bell pepper, grape tomatoes and red onion.
  • Pesto: obviously a must in this easy dinner! I used my homemade nut-free pesto (my lemon pesto is delicious, too!), but you can use store-bought pesto, too.
  • Seasonings: as a dietitian who has tastebuds (😆), I’m always passionate that good for you food should always taste good, too! The pesto adds a lot of flavor, but we’re elevating it a bit more with garlic powder, smoked paprika, salt, and pepper. Feel free to use your preferred seasonings and measure with your heart!

Step-by-Step Directions

For complete instructions, please check out the recipe card at the bottom of this post.

a pan of prepped sheet pan pesto chicken and veggies ready to go in the oven
  1. Preheat oven to 500°F.
  2. Add all ingredients to a sheet pan and toss until every chicken and vegetable piece is evenly coated in the pesto and seasonings.
  3. Roast for 15 minutes.
  4. Serve with a carb, garnish with balsamic glaze, and enjoy!

Expert Tips & Substitutions

  • Cut every piece of chicken and vegetable into the same sized pieces! This will help promote more even cooking!
  • Unsure if it’s done? Use a meat thermometer! As long as the chicken temps to 165°F, you’re good!
  • Swap out different vegetables. One thing I love about sheet pan dinners like this is that it’s super easy to swap out whatever vegetables are growing in my garden or on sale at the store. Broccoli, cauliflower, carrots, mushrooms, and eggplant all work beautifully here, too!
  • Dairy-Free: as long as you use a dairy-free/ vegan pesto, this recipe is dairy-free!
  • Gluten-Free: these sheet pan chicken and veggies are naturally gluten-free, just be sure to serve with a gluten-free carb!
  • Nut-Free: use a nut-free store-bought pesto, or my personal favorite nut-free pesto recipe!
up close of cooked sheet pan pesto chicken and veggies

Meal Prep: How to Store & Reheat

These pesto chicken and veggies make an easy and delicious meal prep! Simply prepare the recipe as-is, then transfer to an airtight storage container, along with your rice or another carb you’re serving it with.

It can be stored in the refrigerator for up to 3 days.

To reheat, microwave for 1-2 minutes on high.

Serving Suggestions:

I suggest garnishing the pesto chicken and vegetables with a drizzle of balsamic glaze or hot honey, for more layers of flavor.

To serve, pair with your favorite carb. Delicious options include bone broth rice, pesto pasta, greek yogurt mashed potatoes, or instant pot potatoes with parsley.

a bowl of sheet pan pesto chicken and veggies over pasta

Supplies You’ll Need

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More Easy Dinners You’ll Love

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a white bowl of sheet pan pesto chicken and veggies with creamy pesto protein pasta and a drizzle of balsamic glaze

Sheet Pan Pesto Chicken and Veggies

This sheet pan pesto chicken and veggies is a flavorful, quick, healthy dinner. It's great to meal prep and easy to customize, too!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, Mediterranean
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 223kcal
Author: Lindsey

Ingredients

  • 2 chicken breasts boneless, skinless, cut into 1" pieces
  • 1 zucchini chopped
  • 1 summer squash chopped
  • 1 red bell pepper de-seeded and chopped
  • ½ red onion chopped
  • 1 cup grape tomatoes
  • ½ cup pesto
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For Serving:

  • a carb of choice (i.e. polenta, pasta, baked potato, roasted potatoes, rice)
  • balsamic glaze (optional garnish)

Instructions

  • Preheat oven to 500°F.
  • To a sheet pan, add chicken and vegetables (they should all be cut in similarly-sized pieces).
    2 chicken breasts, 1 zucchini, 1 summer squash, 1 red bell pepper, 1 cup grape tomatoes, 1/2 red onion
  • Add pesto and remaining seasonings, and toss everything until every piece of chicken and vegetable is evenly coated in the pesto and seasonings.
    1/2 cup pesto, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper
  • Roast for 15 minutes, or until chicken reaches an internal temperature of 165°F.
  • Serve as-is, or with any carb you prefer: rice, polenta, baked potato, or pasta.
    a carb of choice
  • For a little extra pizzazz, garnish with a drizzle of balsamic glaze.
    balsamic glaze

Notes

Please note that nutrition information does not include any any carb side or garnish.

Nutrition

Calories: 223kcal | Carbohydrates: 11g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 655mg | Potassium: 650mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2204IU | Vitamin C: 62mg | Calcium: 79mg | Iron: 1mg

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