Easy Pesto Chicken And Vegetables

Fresh basil, garlic, and Parmesan come together in a rich pesto sauce that elevates this easy, one-pan dish to new heights! Tender chicken breasts are smothered in the vibrant sauce, then roasted to perfection alongside a colorful medley of zucchini, bell peppers, and onions.

Ready Time

45 mins

Yields

4 servings

Ingredients

Boneless, skinless chicken breasts, 1 1/2 pounds
Fresh basil leaves, 1 cup
Fresh parsley, 1/4 cup
Garlic cloves, 4
Pistachios or walnuts, 1/2 cup
Parmesan cheese, 1/2 cup
Olive oil, 1/4 cup
Salt, to taste
Black pepper, to taste
Zucchini, 1 medium
Bell pepper, 1 medium
Onion, 1 medium
Tomato, 1 medium

Instructions

Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and black pepper.

Place them on a baking sheet lined with parchment paper, leaving some space between each breast.

In a food processor, combine fresh basil leaves, parsley, garlic, pistachios or walnuts, and Parmesan cheese. Process until the mixture is well combined and slightly smooth.

Add olive oil to the processor and process until you get a smooth pesto sauce.

Taste and adjust the seasoning as needed. Spread a generous amount of pesto sauce on each chicken breast, making sure to cover the entire surface.

Roast the chicken in the preheated oven for about 25-30 minutes, or until cooked through.

While the chicken is cooking, chop the zucchini, bell pepper, and onion into bite-sized pieces. Place them on a separate baking sheet, drizzle with olive oil, and season with salt and black pepper.

Toss to coat.

After the chicken has cooked for 15 minutes, add the vegetables to the oven and continue roasting for another 15-20 minutes, or until the vegetables are tender and lightly browned. Once the chicken is done, let it rest for a few minutes before slicing it into strips.

Serve the chicken strips with roasted vegetables and sliced tomato on the side.

Drizzle with some extra pesto sauce if desired.

Notes

For a more vibrant pesto sauce, make sure to use fresh and high-quality ingredients like fresh basil leaves and good-quality Parmesan cheese. You can also customize the pesto sauce to your taste by adding or substituting herbs like parsley, dill, or thyme.

To ensure juicy and tender chicken, don’t overcrowd the baking sheet and make sure to leave some space between each breast.

You can also pound the chicken breasts to an even thickness to promote even cooking. For a crisper texture, seed the bell pepper before chopping it into bite-sized pieces.

You can also use other colorful bell peppers like yellow or orange for added visual appeal.

Feel free to get creative with the roasted vegetables by using other seasonal vegetables like broccoli, carrots, or Brussels sprouts. Just adjust the roasting time based on the vegetable’s texture and density.

To make this recipe more substantial, consider serving it with a side of whole grain rice, quinoa, or roasted potatoes.

You can also add some crusty bread on the side to mop up the extra pesto sauce. Leftover pesto sauce can be stored in an airtight container in the fridge for up to 1 week or frozen for up to 3 months.