Description
Pesto Chicken and Roasted Veggies is a quick, flavorful, and nutritious meal that combines tender chicken breasts coated in homemade pesto with a colorful array of roasted vegetables. It's perfect for busy weeknight dinners and can be easily modified to suit your pantry and preferences.
Ingredients
Scale
1.5 lbs Boneless, Skinless Chicken Breasts
½ cup Fresh Pesto
2 large Bell Peppers
1 large Zucchini
1 pint Cherry Tomatoes
1 medium Red Onio
2 tbsp Olive Oil
1 tsp Garlic Powder
1 tsp Dried Italian Herbs
½ tsp Salt
¼ tsp Black Pepper
¼ cup Parmesan Cheese
Instructions
- Preheat your oven to 400°F (200°C)
- Cut the chicken breasts into 1-inch cubes and marinate in half the pesto
- Wash and chop the vegetables into similar sizes
- Season the vegetables with olive oil, garlic powder, herbs, salt, and pepper
- Combine the remaining pesto with the vegetables and spread them on a baking sheet
- Add the chicken to the baking sheet and roast for 20-25 minutes, tossing halfway through
- Garnish with Parmesan cheese before serving
Notes
Feel free to use any vegetables on hand or substitute chicken with tofu or chickpeas for a vegetarian option.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 100 mg