Craving a mouthwatering meal that combines the vibrant flavors of spring with the comforting richness of pesto? Get ready to transform your dinner routine with this incredible Pesto Chicken and Spring Vegetables recipe that will make your taste buds dance! In just 30 minutes, you'll create a restaurant-worthy dish that's not only incredibly delicious but also packed with nutrition and bursting with seasonal colors. Whether you're a busy home cook or a culinary enthusiast, this Italian-inspired recipe promises to be your new go-to weeknight dinner sensation.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup basil pesto
- 2 cups mixed spring vegetables (carrots, bell peppers, asparagus)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Pat chicken breasts dry with paper towels to ensure proper seasoning and browning. Season both sides generously with salt and pepper.
- Wash and chop mixed spring vegetables into uniform bite-sized pieces, ensuring even cooking. Asparagus should be cut into 2-inch segments, bell peppers into strips, and carrots into diagonal slices.
- Drizzle olive oil over the prepared baking sheet, spreading it evenly to prevent sticking.
- Arrange chicken breasts on the baking sheet, leaving space between each piece for even heat circulation.
- Spread approximately 1/4 cup of basil pesto evenly over each chicken breast, ensuring complete coverage.
- Scatter the mixed spring vegetables around the chicken breasts on the baking sheet.
- Drizzle remaining olive oil over the vegetables and season with a pinch of salt and pepper.
- Place the baking sheet in the preheated oven and roast for 18-22 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven and let rest for 3-5 minutes to allow juices to redistribute, ensuring moist chicken.
- Optionally, garnish with fresh basil leaves or additional pesto before serving.
Tips
- Chicken Temperature Matters: Always use a meat thermometer to ensure chicken reaches 165°F (74°C) for safe and juicy results.
- Vegetable Prep is Key: Cut vegetables into uniform sizes to guarantee even cooking and beautiful presentation.
- Pesto Pro Tips: - Use high-quality basil pesto for maximum flavor - If homemade pesto isn't an option, choose a fresh refrigerated version over jarred - Spread pesto generously but evenly to coat chicken completely
- Baking Sheet Strategy: - Use parchment paper or foil for easy cleanup - Leave space between chicken and vegetables for proper roasting - Drizzle olive oil to prevent sticking and enhance caramelization
- Resting Period: Allow chicken to rest 3-5 minutes after cooking to retain moisture and ensure tender meat.
- Optional Enhancements: - Garnish with fresh basil leaves - Serve with a side of crusty bread or quinoa - Add a squeeze of lemon for brightness
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 110mg
