Pesto Chicken Traybake
Sheet pan chicken with pesto, roasted vegetables, and herbs baked until chicken is cooked through and vegetables are tender. One-pan dinner assembled and roasted, minimal cleanup.
Ingredients
Method
Preheat oven to 400°F (200°C).
Pat chicken breasts dry with paper towels. Arrange on a large sheet pan in a single layer.
In a small bowl, combine pesto, minced garlic, and lemon juice.
Spread pesto mixture evenly over chicken breasts.
Toss red onion, zucchini, and cherry tomatoes with olive oil, salt, and black pepper. Scatter around the chicken on the sheet pan.
Roast uncovered for 30–35 minutes, until chicken is cooked through (internal temperature 165°F / 74°C) and vegetables are tender and lightly browned.
Let rest 5 minutes, then serve warm directly from the pan or transfer to plates.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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