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MealDinnerWeeknightChickenHigh-FiberHigh-ProteinUnder 1 HourUnder 45 MinutesOne-Pot or PanMeal PrepSummerBakingKid-FriendlyUnder 30 MinutesEasyHealthyGluten-FreeNorth American

One-Pan Pesto Chicken & Veggies

This easy one-pan dish is packed with flavor, featuring juicy chicken breasts and a variety of colorful vegetables tossed in a flavorful pesto sauce.

Jordan Kenna
Tasty Team
99% would make again

Under 30 minutes

One-Pan Pesto Chicken & Veggies

Under 30 minutes

Ingredients

for 3 servings

  • 3 boneless, skinless chicken breasts
  • 2 large zucchinis, sliced
  • 2 pt cherry tomatoes
  • 3 cloves garlic, chopped
  • 2 tablespoons olive oil
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 small jar pesto
  • 1 cup shredded mozzarella cheese (115 g), plus more for garnish

Nutrition Info

  • Calories 680
  • Fat 42g
  • Carbs 21g
  • Fiber 5g
  • Sugar 11g
  • Protein 56g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil.
  2. Lay out the 3 chicken breasts in the middle of the baking tray. Spread the zucchini evenly on one end and the cherry tomatoes on the other.
  3. Sprinkle the garlic, olive oil, salt, and pepper evenly over the chicken and vegetables. Toss the vegetables to coat evenly.
  4. Pour the jar of pesto evenly over the chicken breasts, then top with the mozzarella cheese.
  5. Bake for 25–30 minutes, until the internal temperature of the chicken reaches 165°F (75°C) and the vegetables are tender.
  6. Let the chicken rest for 10 minutes before serving over the vegetables with another sprinkle of mozzarella cheese.
  7. Enjoy!
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One-Pan Pesto Chicken & Veggies