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)Print Rate
- 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
- 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!