Sheet pan pesto chicken and vegetables

Name: Sheet pan pesto chicken and vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ lb chicken breasts, cut into 1½-inch pieces; 2 zucchini, cut into half-moons; ½ red onion, cut into wedges; ½ cup basil pesto, divided; 1 tbsp olive oil; ¾ tsp salt; ¼ tsp black pepper; 1 cup cherry tomatoes; 2 tbsp grated parmesan (optional)

Chicken, zucchini and burst cherry tomatoes roasted in basil pesto, a light, bright dinner with one pan to wash.

35 min total
15 min hands-on
Anyone can make this
Serves 4
About $3.20 a serving
400 calories
Good the next day
Gluten-free

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 4 servings.

1½ lb chicken breasts, cut into 1½-inch pieces
2 zucchini, cut into half-moons
½ red onion, cut into wedges
½ cup basil pesto, divided
1 cup cherry tomatoes
2 tbsp grated parmesan (optional)

From your pantry

1 tbsp olive oil
¾ tsp salt
¼ tsp black pepper

Each serving has about 400 calories, 42 g protein, 9 g carbs and 22 g fat, and costs about $3.20 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
No zucchini? Yellow squash works.
No red onions? White onions or yellow onions work.
No grated parmesan? Parmesan wedge works.

Steps

Tap an underlined word for a quick explanation.

the oven to 425°F and line a large with .
Cut the zucchini into half-moons and the onion into wedges, then cut the chicken into 1½-inch pieces and wash your hands and board.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
the chicken, zucchini and onion on the with ¼ cup of the pesto, the oil, salt and pepper, and spread it into one layer.
Tuck the cherry tomatoes in between the pieces.
20 to 22 minutes, until the tomatoes burst and the biggest piece of chicken reads 165°F.
Timer: 21 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Dollop the rest of the pesto over the hot pan, sprinkle the parmesan, and serve.
Dolly’s tip: Fresh pesto at the end tastes brighter than the pesto that roasted, so you get both.