Sheet Pan Pesto Chicken

By Rachel Cooks

Ingredients

1 ½ pounds boneless skinless chicken breasts or tenders, cut into 1-inch cubes
½ cup prepared pesto
½ medium red onion, cut into 1-inch chunks
1 crown crown broccoli, cut into 1-inch florets
1 red bell pepper, cut into 1-inch chunks
1 small zucchini or summer squash, cut into ½-inch half moons
8 ounces white mushrooms, halved
2 tablespoons olive oil
1 teaspoon dried basil
¼ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
½ pint cherry or grape tomatoes
fresh basil for garnishing, optional

Prep Time15mins
Cook Time35mins
Servings4

Instructions

Place chicken cubes in a zip-top bag or a baking dish and spoon pesto over chicken, stirring to make sure all the chicken is evenly coated. Place in fridge and marinate for at least 30 minutes or up to 8 hours.

After chicken has marinated, preheat oven to 400ºF.

On a large rimmed sheet pan (approx. 18 x 13 inches), toss onion, broccoli, bell pepper, zucchini, and mushrooms with olive oil, dried basil, salt, and pepper

Bake in preheated oven for 15 minutes.

Remove pan from the oven. Add chicken, including marinade, and tomatoes. Toss to coat everything in marinade. Spread evenly in a single layer on baking sheet.

Return pan to oven and continue to bake for 20 minutes, or until chicken is cooked through (165ºF internal temperature) and vegetables are tender and nicely browned.

Serve garnished with chopped basil, if desired.