Speedy One-Pan Pesto Chicken with Roasted Zucchini & Peppers
This quick and easy one-pan meal features tender chicken and vibrant vegetables coated in aromatic pesto, all roasted to perfection. Ideal for a healthy weeknight dinner.
Equipment
- large bowl
- large rimmed baking sheet
- parchment paper
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 1/2 cup prepared basil pesto
- 2 medium zucchini trimmed and cut into 1/2-inch half-moons
- 2 any color bell peppers cored, seeded, and cut into 1-inch pieces
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Garnish (Optional)
- Fresh basil leaves
- grated Parmesan cheese
- squeeze of lemon
Instructions
Preparation
- Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Combine Ingredients
- In a large bowl, combine chicken, zucchini, and bell peppers. Add pesto, olive oil, salt, and pepper, then toss to evenly coat all ingredients.
Bake
- Spread the mixture in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. Bake for 20-25 minutes, or until chicken is cooked through and vegetables are tender-crisp.
Serve
- Remove from oven and serve immediately, garnished with fresh basil or Parmesan cheese if desired.
Notes
To avoid overcrowding, consider using two baking sheets if necessary for optimal roasting. For extra browning, briefly broil during the last 2-3 minutes, but monitor closely to prevent burning.