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Homemade Healthy Pesto Chicken and Veggies (20 Minute Sheet Pan) photo
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Healthy Pesto Chicken and Veggies (20 Minute Sheet Pan)

A quick, healthy sheet-pan meal of bite-size chicken and roasted vegetables tossed in basil pesto.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1 pound chicken breasts boneless, skinless, chopped into bite-size pieces
  • 1-2 cups broccoli florets
  • 1 bell pepper chopped
  • 1 large zucchini chopped
  • 1/4 cup basil pesto
  • 1/2 cup mozzarella cheese optional, for drizzling during last 5 minutes of baking

Instructions

  • Preheat the oven to 425°F (220°C) and line a large sheet pan with foil or parchment for easy cleanup.
  • On a cutting board, chop the chicken into bite-size pieces, cut the broccoli into florets, and chop the bell pepper and zucchini.
  • In a large bowl, combine the chopped chicken, broccoli florets, chopped bell pepper, chopped zucchini, and 1/4 cup basil pesto; toss until everything is evenly coated.
  • Spread the mixture in a single layer on the prepared sheet pan so pieces roast rather than steam.
  • Bake for 15–20 minutes, until the chicken is cooked through (no pink inside) and the vegetables are tender-crisp.
  • If using mozzarella, sprinkle or drizzle the 1/2 cup over the pan during the last 5 minutes of baking so it melts, then remove from oven and let rest a couple minutes before serving.
  • Serve warm alongside pasta, rice, or toasted bread if desired.

Equipment

  • Large Bowl
  • Cutting Board
  • Chef’s knife
  • Large sheet pan
  • Measuring Cups
  • Spatula or tongs

Notes

  • Cut vegetables into similar-sized pieces for even cooking.
  • Use store-bought or homemade basil pesto.
  • Adjust broccoli amount between 1–2 cups to taste.
  • Check chicken for doneness with a thermometer (165°F) if unsure.