By Diva Dressing 
One-Pan Pesto Chicken and Veggies is a nutritious and convenient meal option that combines lean chicken breasts with a variety of fresh vegetables, all cooked together in a single pan. Each serving provides approximately 350-400 calories, with 30-35 grams of protein and 15-20 grams of healthy fats from olive oil and pesto. The dish is rich in vitamins and antioxidants, thanks to the colorful vegetables like bell peppers, zucchini, and cherry tomatoes. It offers a balanced mix of protein, fiber, and healthy fats, supporting muscle repair, heart health, and sustained energy. Ideal for busy weeknights or meal prep, this recipe is easy to make and clean up, while also being customizable to suit your preferences.
Ingredients
4 boneless, skinless chicken breasts (or thighs)
1/2 cup pesto sauce (store-bought or homemade)
2 tablespoons olive oil
1 cup cherry tomatoes, halved
1 cup baby potatoes, halved or quartered
1 cup zucchini, sliced
1 cup bell peppers, sliced (any color)
1 red onion, sliced
Salt and pepper, to taste
1 teaspoon dried oregano (optional)
Fresh basil for garnish (optional)
Grated Parmesan cheese for serving (optional)
Instructions
Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Chicken: Season the chicken breasts with salt, pepper, and dried oregano (if using). Rub them with pesto sauce to coat evenly.
Prepare Vegetables: In a large mixing bowl, toss the cherry tomatoes, baby potatoes, zucchini, bell peppers, and red onion with olive oil, salt, and pepper.
Arrange in Pan: Place the seasoned chicken breasts in the center of a large baking sheet or ovenproof pan. Arrange the prepared vegetables around the chicken in a single layer.
Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized. The exact cooking time may vary depending on the size of the chicken breasts and the cut of vegetables.
Finish and Serve: Remove from the oven and let it rest for a few minutes. Garnish with fresh basil and a sprinkle of grated Parmesan cheese, if desired. Serve warm.
Tips
Vegetable Variations: Feel free to use other vegetables such as carrots, broccoli, or asparagus, depending on your preference and what you have on hand.
Pesto Sauce: You can use store-bought pesto for convenience or make your own by blending basil, garlic, Parmesan cheese, pine nuts, and olive oil.
Even Cooking: Cut the vegetables into similar sizes to ensure they cook evenly. Also, consider placing the chicken in the center of the pan and arranging the vegetables around it so that everything cooks uniformly.
Make Ahead: You can marinate the chicken in pesto and prep the vegetables in advance to save time. Store everything in the refrigerator until ready to bake.
