Ingredients
– 4 boneless, skinless chicken breasts
– 1 cup basil pesto (store-bought or homemade)
– 2 cups cherry tomatoes, halved
– 1 red bell pepper, sliced
– 1 zucchini, sliced
– 1 red onion, cut into wedges
– 2 cups baby spinach
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1 teaspoon black pepper
– 1 teaspoon garlic powder
– Fresh basil leaves for garnish (optional)
Instructions
Creating the Sheet Pan Pesto Chicken and Vegetables is straightforward. Follow these easy steps to whip up this phenomenal dish:
1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Chicken: In a large bowl, combine the chicken breasts with half of the basil pesto. Mix well to ensure the chicken is evenly coated.
3. Prepare Vegetables: In another bowl, toss the cherry tomatoes, bell pepper, zucchini, and red onion with olive oil, salt, pepper, and garlic powder.
4. Arrange on Sheet Pan: Place the chicken in the center of a large baking sheet. Arrange the seasoned vegetables around the chicken.
5. Roast: Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
6. Add Spinach: In the last few minutes of cooking, scatter the baby spinach over the sheet pan. Allow it to wilt in the oven.
7. Glaze with Pesto: Remove the sheet pan from the oven and drizzle the remaining pesto over the chicken and vegetables for added flavor.
8. Garnish and Serve: Sprinkle with fresh basil leaves (if using) and serve hot.
Follow these simple steps, and you will have a beautifully roasted, flavor-packed dinner ready to enjoy!
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Fat: 25g
- Protein: 30g