Chicken, broccoli, zucchini, and bell pepper coated with pesto and baked in under 20 minutes. This quick and healthy dish is healthy, low-carb, flavorsome and makes a delicious lunch or dinner.
If it weren’t for these sheet pan dishes, I don’t know how I can possibly get through the week. They’re quick and easy to put together and cook in 15-20 minutes. Dinner is done and done.
You can serve this delicious pesto chicken and veggies with pasta or rice or eat it with a fork like I do. It’s great if you’re on a low-carb, paleo or keto diet because it’s packed full of nutrition and very low in carbs and fats.
For the pesto:
you can make your own homemade pesto from scratch or use your favorite jarred pesto. Either way, these pesto coated chicken, and veggies are DELICIOUS. If you’d like, top them with mozzarella cheese and bake for another 5 minutes just to get the cheese melted.
For the veggies:
I used zucchini, broccoli and bell pepper but asparagus, brussels sprouts, and green beans will also work great!
Healthy Pesto Chicken and Veggies (20 Minute Sheet Pan)
Ingredients
- 1 pound chicken breasts boneless and skinless, chopped into bite-size pieces
- 1-2 cup broccoli florets
- 1 bell pepper, chopped
- 1 large zucchini, chopped
- 1/4 cup basil pesto
- 1/2 cup mozzarella cheese, optional
Instructions
- Pre-heat oven to 425F.
- In a large bowl, combine the chicken, veggies, and pesto until the chicken and veggies are coated well with pesto.
- Transfer mixture to a large sheet pan and bake for 15-20 minutes. If desired drizzle with mozzarella cheese during the last 5 minutes of baking. Enjoy with pasta, rice or toasted bread!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Really quick and simple recipe. My only complaint was it was a bit bland. I would’ve minced some garlic probably or added some garlic powder if I could do it over. Other than that, I really liked it and had it with a side of girasoli.
Layla’s recipes are the best! They’re delicious and helpful. But that’s the point of what she does.
While this recipe looks very good, you don’t have a print option on it and otherwise it comes up with 22 pages to print, which is unnecessary
There is a print button, It’s directly under the photo of the dish at the top of the recipe ingredients right next to save. This will allow you to print only the recipe.
Made this for dinner last night. Super easy and very tasty! Easily adapts to whatever veggies you have on hand. I used broccoli and yellow bell pepper, added some red pepper flakes and topped it with fresh parm vs mozzarella. Delish!!
Sounds delish and easy – will try it this week. Might be good for our RV group. Have you served it cold or re-heated in micro?
Can you use frozen veg eg broccoli, green beans etc?
Hi Danielle, Yes frozen veggies will work but you would need to back at least 5-10 minutes longer or until cooked through.
Thank you for this delicious, nutritious and super easy recipe!
tHIS WAS A WIN – USED BELL PEPPER, ONION, BROCCOLI, ASPARAGUS & CHICKEN; MIXED WITH PESTO AND PUT IN CASSEROLE DISH. sPRINKLED WITH GARLIC & ONION POWDER, DRIED BASIL, s&p. bAKED 20 MINS, STIRRED, THEN 15 MORE MINS. sERVED WITH RICE. huBBY APPROVED.
ESt-ce que tout les prep meal peuvent se congeler ? Merci
Oui
Tried it for my meal prep rOutine and it was delicious!! Will cook again Very soon.
I was wondering if this Meal Prep is for one person or Two? Because I am new to Meal prepping and will be doing it for Two people. I want to make sure I have enough of everything to do the meal prep for Two people for the week and not just one.
This recipe makes enough chicken for 4 meal prep containers. I suggest trying it out with 4 containers and making more as needed!
Hi! Delicious just made it. Hiw many calories per serving? Thanks!
I just added the nutritional info. There are about 250 calories per serving (recipe makes 4 servings).
Where do get the basil pesto at?
I made my own pesto as you can see in the photos above. When I do buy it, I like to purchase the fresh variety found near the deli counter or fridge but any pesto should work. Enjoy! 🙂
Tried this recipe and loved it! So easy and quick and healthy! Added extra veggies, so used more pesto. Topped with parmasean cheese. Yery tasty. Thanks for sharing.
Thank you Jacqueline!
I would also like the pesto recipe!
I make a simple basil pesto. I don’t have the recipe on the blog yet, but I will post it soon!
2 cups fresh basil leaves
1/3 cup pine nuts
1/3 cup freshly grated parmesan cheese.
2-3 cloves garlic
1/4 cup olive oil
In the food processor.
Can you share your pesto recipe?
Please refer to the comment above! 🙂
are you ok?