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One-Sheet Pan Pesto Chicken & Summer Veggies

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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.

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

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
  2. Slice all vegetables into bite-sized pieces and halve the cherry tomatoes.
  3. In a bowl, toss vegetables with olive oil, salt, and pepper. Spread in an even layer on the sheet pan.
  4. Pat chicken dry and season with salt and pepper. Rub each piece with pesto to coat well.
  5. Place the pesto-coated chicken on the sheet pan among the vegetables.
  6. Roast for 25–30 minutes, or until chicken is cooked through and vegetables are tender and slightly browned.
  7. Optional: Broil for 2–3 minutes at the end for a charred finish.
  8. 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

Find it online: https://thefamilycooking.com/one-sheet-pan-pesto-chicken-summer-veggies/