Make dinnertime a breeze with this sheet pan pesto chicken recipe. Bite-sized pieces of chicken breast with broccoli, zucchini, mushrooms, and tomatoes, all covered in delicious pesto. Ready to enjoy in less than 30 minutes, it's perfect for a quick and healthy meal, and great for meal prep.
1poundboneless skinless chicken breastcut into bite sized cubes
1½cupsfresh broccoli florets
1½cupcherry tomatoeshalved
8ounceswhite or baby bella mushrooms1 package, wiped clean and quartered
1small zucchinicut in half lengthwise, then sliced into half-moon slices
½cuppestohomemade or store-bought
¼cupfreshly grated parmesan cheeseoptional
Instructions
Preheat the oven to 400℉.
On a large baking sheet, arrange chicken and vegetables in an even layer. Drizzle pesto over the top, then use a spatula (or your hands) to flip around the ingredients to evenly coat everything in pesto.
1 pound boneless skinless chicken breast, 1½ cups fresh broccoli florets, 1½ cup cherry tomatoes, 8 ounces white or baby bella mushrooms, 1 small zucchini, ½ cup pesto
Cook for 15 minutes, or until chicken is cooked through (larger pieces may take up to 20 minutes). Remove from the oven and sprinkle with freshly grated parmesan cheese if desired.
¼ cup freshly grated parmesan cheese
Serve pesto chicken with vegetables over rice, quinoa, cauliflower rice, or as is.
Notes
You use your favorite store bought or homemade pesto.
Cut the chicken and vegetables into similar sized pieces so that they cook through evenly.
Check that any larger pieces of chicken are cooked through before serving. If cut in half, they should be an even white color throughout.
Storage: Store sheet pan pesto chicken and veggies in an airtight container in the refrigerator for 3 days, or freeze for 3 months.