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Sheet Pan Pesto Chicken and Veggies - A Fresh, Easy Weeknight Dinner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
  • Pesto: 1/2 cup basil pesto (store-bought or homemade)
  • Vegetables: 2 cups broccoli florets
  • 1 red bell pepper, sliced into strips
  • 1 small red onion, sliced into wedges
  • 1 cup cherry or grape tomatoes
  • 1 cup zucchini or yellow squash, sliced into half-moons
  • Olive oil: 1–2 tablespoons
  • Lemon: Zest and juice of 1/2 lemon
  • Seasonings: 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon crushed red pepper flakes (optional)
  • Parmesan: 2–3 tablespoons grated, for finishing
  • Fresh basil: A few leaves for garnish (optional)
  • Serving options: Cooked rice, quinoa, couscous, or crusty bread

Method
 

  1. Preheat the oven: Set to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil it to prevent sticking.
  2. Prep the chicken: Pat the chicken dry and cut into bite-size pieces. This helps it cook evenly and brown better.
  3. Toss with pesto: In a bowl, combine chicken with 1/4 cup pesto and a pinch of salt and pepper. Stir to coat well. Set aside to briefly marinate while you prepare the vegetables.
  4. Prep the veggies: Add broccoli, bell pepper, red onion, tomatoes, and zucchini to a large bowl. Toss with 1 tablespoon olive oil, remaining salt and pepper, and red pepper flakes if using.
  5. Layer the sheet pan: Spread the vegetables across the pan in an even layer. Nestle the pesto-coated chicken pieces in between the veggies, making sure nothing is crowded or overlapping too much.
  6. Roast: Bake for 15 minutes. Remove the pan, gently toss everything, and brush or spoon the remaining 1/4 cup pesto over the top. Return to the oven for 6–10 more minutes, until the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender with browned edges.
  7. Finish with brightness: Zest the lemon over the hot pan, then squeeze on the juice. Sprinkle with grated Parmesan and fresh basil.
  8. Serve: Spoon everything over rice, quinoa, or couscous, or serve with crusty bread to mop up the juices.