Pesto Chicken & Vegetables

A deliciously simple and healthy dinner option, Pesto Chicken & Vegetables combines juicy chicken breast with a medley of fresh vegetables, all coated in flavorful pesto. Whether roasted on a sheet pan or sautéed in a skillet, this dish is a one-pan wonder that makes weeknight meals both easy and satisfying.

Why You’ll Love This Recipe

Pesto Chicken & Vegetables is a fantastic combination of wholesome ingredients and bold flavors. The aromatic basil pesto infuses the dish with a rich, savory taste, while the vegetables add color, texture, and nutrients. It’s a perfect choice for meal prepping, family dinners, or when you need something nutritious on the table quickly. Plus, it’s customizable to fit your dietary preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Zucchini

• Cherry tomatoes

• Bell peppers (red, yellow, or green)

• Red onion

• Basil pesto (store-bought or homemade)

• Olive oil

• Salt

• Black pepper

• Optional: parmesan cheese, red pepper flakes

Directions

1. Preheat your oven to 400°F (200°C).

2. Cut the chicken breasts into bite-sized pieces.

3. Chop zucchini, bell peppers, red onion, and halve the cherry tomatoes.

4. In a large bowl, toss the chicken and vegetables with olive oil, salt, pepper, and pesto until evenly coated.

5. Spread everything onto a parchment-lined baking sheet in a single layer.

6. Roast for 20–25 minutes, or until the chicken is cooked through and the vegetables are tender.

7. Optional: Sprinkle with parmesan cheese before serving.

Servings and timing

This recipe yields approximately 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Use shrimp or tofu instead of chicken for a pescatarian or vegetarian version.

• Add potatoes or sweet potatoes for a heartier meal.

• Swap pesto for sun-dried tomato pesto or a chimichurri sauce for a different flavor.

• Include spinach or kale for extra greens.

• Use a grill pan or skillet instead of baking for quicker cooking.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm in a skillet over medium heat or in the microwave for 1–2 minutes until heated through. Avoid overcooking during reheating to preserve the texture of the vegetables.

FAQs

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink inside.

Can I use store-bought pesto?

Yes, high-quality store-bought pesto works well. You can also make homemade pesto for fresher flavor.

Can I make this dish ahead of time?

Yes, prep the ingredients and store them separately, then cook when ready to serve.

What vegetables work best with pesto chicken?

Zucchini, bell peppers, cherry tomatoes, and onions are ideal, but feel free to use mushrooms, broccoli, or asparagus.

Is this recipe gluten-free?

Yes, it is naturally gluten-free. Always check pesto labels to ensure there are no gluten-containing additives.

Can I use frozen vegetables?

Fresh vegetables are preferred for texture, but thawed and drained frozen vegetables can be used in a pinch.

What can I serve with pesto chicken and vegetables?

Serve over rice, pasta, quinoa, or alongside crusty bread for a complete meal.

How can I make this dairy-free?

Use a dairy-free pesto or make your own using nutritional yeast instead of cheese.

Is it suitable for meal prep?

Absolutely. It reheats well and maintains flavor and texture for several days.

Can I cook this on the stovetop?

Yes, sauté the chicken first, then add vegetables and pesto. Cook until everything is tender and well combined.

Conclusion

Pesto Chicken & Vegetables is a flavorful, nutritious, and easy-to-prepare dish that fits perfectly into any weekly meal plan. With its vibrant colors and rich taste, it’s sure to be a hit at your dinner table. Enjoy the versatility and simplicity of this wholesome one-pan meal.