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!
Print
Pin
Servings: 4
Calories: 223kcal
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