Why You’ll Love This Recipe
This dish is bursting with flavor and incredibly easy to prepare. The pesto adds herbaceous richness, while the roasted vegetables bring natural sweetness and texture. It’s a low-effort, high-reward meal perfect for busy weeknights, meal prepping, or simply enjoying a healthy dinner with minimal cleanup. Plus, it’s versatile enough to swap in your favorite veggies or make it dairy-free or gluten-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Cherry tomatoes
- Zucchini
- Yellow squash
- Red bell pepper
- Red onion
- Olive oil
- Salt and black pepper
- Store-bought or homemade basil pesto
- Fresh basil (optional, for garnish)
- Lemon wedges (optional, for serving)
Directions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- Slice the vegetables into bite-sized pieces. Halve the cherry tomatoes.
- In a bowl, toss the vegetables with olive oil, salt, and pepper. Spread them out on the baking sheet in an even layer.
- Pat the chicken dry and season with salt and pepper. Rub each piece with pesto, coating well on all sides.
- Nestle the pesto-coated chicken among the vegetables on the pan.
- Roast for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.
- Optional: Broil for 2–3 minutes at the end for a lightly charred finish.
- Garnish with fresh basil and serve with lemon wedges, if desired.
Servings and timing
This recipe serves 4 people. Prep time is about 15 minutes, and baking time is 25–30 minutes. Total time: approximately 45 minutes.
Variations
- Dairy-free: Use a dairy-free pesto to accommodate dietary needs.
- Add potatoes: Include baby potatoes or sweet potatoes for a heartier meal (parboil or cut small to ensure even cooking).
- Spicy twist: Add red pepper flakes to the pesto or sprinkle over the finished dish.
- Grain bowl: Serve over rice, quinoa, or couscous for added texture and substance.
- Vegan version: Replace chicken with chickpeas or tofu and use vegan pesto.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave for 1–2 minutes. For best texture, reheat the chicken and veggies on a sheet pan.
FAQs
Can I use frozen vegetables?
Fresh vegetables are recommended for best texture, but frozen can work if thawed and patted dry before roasting.
What kind of pesto should I use?
Classic basil pesto works best, but sun-dried tomato or arugula pesto can add a fun twist.
Can I marinate the chicken in pesto ahead of time?
Yes, marinating for a few hours or overnight enhances flavor.
How do I know when the chicken is done?
Use a meat thermometer—chicken is fully cooked at 165°F (74°C) internal temperature.
Is this recipe gluten-free?
Yes, as long as your pesto is gluten-free. Always check labels.
Can I use chicken thighs instead of breasts?
Absolutely. Thighs are flavorful and juicy—just adjust the cooking time if they’re larger.
What can I serve this with?
It’s a complete meal on its own, but also pairs well with pasta, rice, or crusty bread.
Can I make this on the grill?
Yes, use a grill pan or foil packet to cook the chicken and vegetables over medium heat.
Can I add cheese?
Yes, a sprinkle of Parmesan or feta after roasting adds a delicious salty finish.
Can I freeze leftovers?
Cooked chicken freezes well, but the vegetables may become mushy. Best to enjoy fresh or refrigerated.
Conclusion
One-Sheet Pan Pesto Chicken & Summer Veggies is a fresh, flavorful way to enjoy a healthy dinner with minimal effort. With juicy chicken, sweet roasted vegetables, and the bold taste of pesto, this easy sheet pan meal is a go-to recipe for weeknights, summer gatherings, or meal prep. It’s colorful, customizable, and guaranteed to impress with every bite.
PrintOne-Sheet Pan Pesto Chicken & Summer Veggies
One-Sheet Pan Pesto Chicken & Summer Veggies is a vibrant, flavorful dinner made with juicy pesto-coated chicken and a colorful mix of roasted summer vegetables. It’s a healthy, low-effort meal cooked on one pan for easy prep and cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1/3 cup basil pesto (store-bought or homemade)
- Fresh basil (optional, for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
- Slice all vegetables into bite-sized pieces and halve the cherry tomatoes.
- In a bowl, toss vegetables with olive oil, salt, and pepper. Spread in an even layer on the sheet pan.
- Pat chicken dry and season with salt and pepper. Rub each piece with pesto to coat well.
- Place the pesto-coated chicken on the sheet pan among the vegetables.
- Roast for 25–30 minutes, or until chicken is cooked through and vegetables are tender and slightly browned.
- Optional: Broil for 2–3 minutes at the end for a charred finish.
- Garnish with fresh basil and serve with lemon wedges, if desired.
Notes
- Use dairy-free pesto for a dairy-free version.
- Add baby potatoes for a heartier meal—parboil or cut small to ensure they cook evenly.
- Serve over grains like rice, quinoa, or couscous for added substance.
- Replace chicken with tofu or chickpeas and use vegan pesto for a plant-based version.
- Add red pepper flakes to the pesto for a spicy kick.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg
