Are you ready to elevate your weeknight dinners with a dish that’s as vibrant as it is delicious? Introducing the Sheet Pan Pesto Veggie Salad with Chicken, a delightful Italian-inspired meal that brings together succulent chicken breasts and a medley of colorful vegetables, all roasted to perfection in one pan! With just 50 minutes from prep to plate, this make-ahead meal is not only a feast for the eyes but also a time-saver for your busy schedule. Get ready to tantalize your taste buds and impress your family with this easy, flavorful recipe that’s sure to become a staple in your kitchen!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound chicken breast
- 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
- 1/4 cup pesto
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C). This ensures that your chicken and vegetables will roast evenly and develop a nice caramelization.
- While the oven is preheating, prepare the chicken breasts. Pat them dry with a paper towel and season both sides with salt and pepper to taste.
- In a large mixing bowl, combine the mixed vegetables (bell peppers, zucchini, and cherry tomatoes). Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss until the vegetables are evenly coated.
- On a large sheet pan, arrange the seasoned chicken breasts in the center. Surround them with the mixed vegetables, spreading them out in an even layer for optimal roasting.
- Drizzle 1/4 cup of pesto over the chicken breasts, ensuring they are well-coated. You can use a brush or the back of a spoon to spread the pesto evenly.
- Place the sheet pan in the preheated oven and roast for about 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender and slightly caramelized.
- Once cooked, remove the sheet pan from the oven and let it rest for 5 minutes. This allows the juices in the chicken to redistribute, keeping it moist.
- To serve, slice the chicken breasts and arrange them on plates alongside the roasted vegetables. Drizzle any remaining pesto from the sheet pan over the top for extra flavor.
- Garnish with fresh basil leaves for a pop of color and added freshness. Enjoy your delicious Sheet Pan Pesto Veggie Salad with Chicken!
Tips
- Prep Ahead: To save time, you can marinate the chicken in pesto a few hours before cooking. This will enhance the flavor and make for a more tender chicken.
- Veggie Variations: Feel free to mix and match your vegetables! Broccoli, asparagus, or even carrots can add a unique twist to this dish. Just make sure they have similar cooking times for even roasting.
- Check for Doneness: Always use a meat thermometer to check that your chicken has reached an internal temperature of 165°F (74°C) for safety and juiciness.
- One-Pan Wonder: To make cleanup a breeze, line your sheet pan with parchment paper or aluminum foil before adding the chicken and veggies.
- Leftover Magic: If you have any leftovers, this dish makes for a fantastic lunch option! Just slice up the chicken and toss it with the veggies for a quick salad or sandwich filling.
- Garnish for Greatness: Don’t skip the fresh basil garnish! It adds a burst of color and flavor that takes this dish to the next level.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 95mg
