Name: Pesto Chicken & Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts; 1/2 cup pesto sauce (store-bought or homemade); 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 1 cup cherry tomatoes, halved; 1 cup zucchini, sliced; 1 cup bell peppers, sliced (red, yellow, or green); 1 cup red onion, sliced; 1 tablespoon balsamic vinegar (optional)

Why You’ll Love This Recipe

This Pesto Chicken & Veggies recipe is a one-pan wonder that brings together the rich, nutty flavor of pesto with juicy chicken and perfectly roasted vegetables. The pesto adds a layer of freshness and complexity that enhances the natural flavors of the chicken and vegetables. Plus, it’s a balanced meal with protein, fiber, and healthy fats, all cooked in one pan for easy cleanup. Whether you’re cooking for a weeknight dinner or meal prepping for the week, this recipe is sure to satisfy your cravings.

Ingredients

4 boneless, skinless chicken breasts
1/2 cup pesto sauce (store-bought or homemade)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 cup zucchini, sliced
1 cup bell peppers, sliced (red, yellow, or green)
1 cup red onion, sliced
1 tablespoon balsamic vinegar (optional) (Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C).
Rub the chicken breasts with olive oil, garlic powder, onion powder, salt, and pepper.
In a large mixing bowl, toss the zucchini, bell peppers, cherry tomatoes, and red onion with a drizzle of olive oil and a pinch of salt and pepper.
Spread the seasoned chicken breasts on a large baking sheet or in a baking dish.
Arrange the vegetables around the chicken on the baking sheet.
Drizzle the pesto sauce over the chicken breasts, spreading it evenly on top.
Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
(Optional) Drizzle balsamic vinegar over the roasted vegetables for added flavor before serving.
Remove from the oven and let the dish rest for a few minutes before serving.

Servings and Timing

Servings: 4
Total Time: 35-40 minutes

Variations

Use different pesto: Swap the traditional basil pesto for sun-dried tomato pesto or a spinach-based pesto for a new flavor profile.
Add cheese: Sprinkle some fresh mozzarella or Parmesan cheese over the chicken during the last 5 minutes of baking for a creamy finish.
Swap the veggies: Feel free to substitute or add other vegetables such as asparagus, broccoli, or cauliflower for variety.

Storage/Reheating

Storage: Store any leftover chicken and veggies in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave for 1-2 minutes or in the oven at 350°F (175°C) for 10-15 minutes until heated through.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well for this recipe. They will be juicier and may need a slightly longer cooking time.

2. Can I make my own pesto for this recipe?

Absolutely! Homemade pesto can add a personal touch and allow you to adjust the flavors to your liking.

3. Can I use frozen vegetables in this recipe?

Fresh vegetables are preferred for roasting, but if you only have frozen veggies, just make sure to thaw and drain them before roasting to avoid excess moisture.

4. Can I grill the chicken instead of baking it?

Yes, you can grill the chicken for a smoky flavor. Just be sure to cook it thoroughly and brush it with pesto during the last few minutes of grilling.

5. How can I make this recipe spicier?

Add red pepper flakes to the pesto sauce or drizzle some hot sauce over the dish just before serving for a spicy kick.

6. Can I make this dish ahead of time?

Yes, you can prep the chicken and vegetables in advance and store them in the fridge. Just bake it on the day you plan to eat it.

7. How do I know when the chicken is fully cooked?

Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.

8. Can I add potatoes to this recipe?

Yes, small cubed potatoes would work well. Make sure to cut them into small pieces to ensure they cook at the same rate as the other vegetables.

9. Can I use a different type of oil for roasting?

Yes, you can substitute olive oil with other oils such as avocado oil or coconut oil depending on your preference.

10. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as the pesto sauce you use doesn’t contain gluten.

Conclusion

Pesto Chicken & Veggies is a delicious and easy-to-make dish that is perfect for a quick dinner or meal prep. The combination of juicy chicken, vibrant vegetables, and flavorful pesto makes this recipe a crowd-pleaser. With simple ingredients, minimal cleanup, and customizable options, it’s a fantastic go-to meal for busy days when you want something healthy and full of flavor.