Pesto Chicken Sheet Pan
Sheet pan dinner combining pesto-marinated chicken breast with roasted vegetables. Baked in a single pan until chicken is cooked through and vegetables are tender.
Ingredients
Method
Preheat oven to 400°F. Pat chicken breast dry with paper towels.
On a sheet pan, combine 1/2 cup pesto, 2 tbsp olive oil, 3 minced garlic cloves, and 2 tbsp lemon juice.
Season chicken with salt and black pepper, then coat both sides in the pesto mixture.
Arrange zucchini rounds, red onion wedges, and cherry tomatoes around the chicken on the same pan.
Bake for 20–25 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender.
Remove from oven and let rest for 2 minutes before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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