Easy Sheet Pan Roasted Pesto Chicken and Veggies
This vibrant, one-pan meal features juicy chicken breasts and colorful vegetables tossed in a homemade basil pesto, then roasted to perfection for a crispy, golden finish. It's a simple, healthy dinner that comes together with minimal cleanup and is packed with fresh, aromatic flavors.
Ingredients
Ingredients
- 1.5 lb boneless, skinless chicken breasts cut into 1-inch chunks
- 1 head broccoli cut into florets
- 1 lb baby potatoes halved
- 1 medium red bell pepper cut into 1-inch pieces
- 1/4 cup olive oil plus more for drizzling
- 1/3 cup basil pesto homemade or store-bought
- 4 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp salt divided
- 1/2 tsp black pepper freshly ground
- 1/4 cup fresh parmesan cheese grated, for serving
- 2 tbsp fresh lemon juice for finishing
- 1/4 cup fresh basil leaves for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a toaster oven at 350°F for 10-15 minutes to maintain crispiness. Make-Ahead Tip: You can chop all the vegetables and chicken up to 24 hours in advance; store separately in the fridge. Assemble and roast just before serving. Substitutions: Swap broccoli for cauliflower or asparagus. Use cherry tomatoes instead of bell peppers. For a dairy-free version, omit the parmesan and use a dairy-free pesto. Serving Suggestion: Serve over a bed of cooked quinoa or alongside a simple green salad for a complete meal.