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Easy Pesto Chicken and Vegetables

Easy Pesto Chicken and Vegetables
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Easy Pesto Chicken and Vegetables is a quick, delicious, and wholesome dinner recipe featuring tender chicken, vibrant mixed vegetables, and a fresh, aromatic pesto sauce. Ready in under 30 minutes, this one-pan baked meal offers balanced nutrition, vibrant flavors, and minimal cleanup, making it perfect for busy weeknights. Flexible and customizable, it is naturally gluten-free and can be adapted to suit various dietary preferences.

Ingredients

Scale

Protein

  • 1 lb chicken breasts or thighs, boneless and lean

Vegetables

  • 1 cup bell peppers, chopped (about 1 medium pepper)
  • 1 cup zucchini, chopped (about 1 medium zucchini)
  • 1 cup cherry tomatoes
  • 1 cup asparagus, trimmed and cut into bite-sized pieces

Sauce and Seasoning

  • 1/2 cup pesto sauce (fresh or good-quality store-bought)
  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 cup freshly grated Parmesan cheese (optional)

Instructions

  1. Prep Your Ingredients: Slice the chicken into even pieces to ensure quick and uniform cooking. Chop the vegetables into bite-sized chunks so they roast evenly alongside the chicken.
  2. Coat Chicken and Vegetables with Pesto: In a large bowl, toss the chicken and vegetables with the pesto sauce and olive oil until everything is well coated and evenly covered.
  3. Roast in the Oven: Spread the pesto-coated chicken and vegetables on a baking sheet or roasting pan in a single layer. Roast at 400°F (200°C) for 20 to 25 minutes until the chicken is fully cooked (internal temperature of 165°F) and vegetables are tender with caramelized edges.
  4. Finish with Parmesan and Serve: Immediately after removing from the oven, sprinkle with freshly grated Parmesan cheese if desired, let the dish rest for a couple of minutes, then serve hot for best texture and flavor.

Notes

  • Cutting ingredients into uniform sizes helps ensure they cook evenly.
  • Use fresh or high-quality pesto for the best flavor impact.
  • Do not overcrowd the pan to allow roasting instead of steaming.
  • Verify chicken is cooked through using a meat thermometer (165°F minimum).
  • Adjust seasoning with salt, pepper, or herbs at the end as needed.

Nutrition

Keywords: pesto chicken, baked chicken, one-pan meal, healthy dinner, quick dinner, gluten free, chicken and vegetables, easy recipe

Find it online: https://marygourmet.com/easy-pesto-chicken-and-vegetables/