Let me tell you, if you’re looking for a meal that’s as easy as it is delicious, my One-Pan Pesto Chicken & Veggies is where it’s at! I whip this up on those busy weeknights when I want something healthy without spending hours in the kitchen. The vibrant colors of the fresh veggies mixed with succulent chicken, all coated in that rich, herby pesto—it’s a feast for the eyes and the belly! Plus, the best part? Cleanup is a breeze because everything cooks together on one pan. Trust me, once you try this recipe, it’ll become your go-to for a quick and satisfying meal. It’s not just about convenience; it’s about bringing a bit of joy and flavor into your busy life. Let’s get cooking!
Ingredients List
Gathering the right ingredients is key to making my One-Pan Pesto Chicken & Veggies a total winner! Here’s what you’ll need:
- 4 boneless, skinless chicken breasts
- 2 cups fresh broccoli florets
- 1 cup cherry tomatoes, halved
- 1 bell pepper, sliced (any color you love works!)
- 1/2 cup pesto sauce (feel free to use homemade or your favorite store-bought brand)
- 2 tablespoons olive oil
- Salt and pepper to taste
These simple, wholesome ingredients not only make for a beautiful dish but also pack a punch of flavor! I love how fresh veggies complement the juicy chicken, all thanks to the vibrant pesto. You can totally mix and match your veggies based on what you have on hand or what’s in season. It’s all about making it your own!
How to Prepare One-Pan Pesto Chicken & Veggies
Preparing my One-Pan Pesto Chicken & Veggies is super simple and honestly, kind of fun! You’ll want to follow these straightforward steps to get a delicious and healthy meal on the table in no time.
Step-by-Step Instructions
- First things first, preheat your oven to 400°F (200°C). This step is crucial because you want your chicken to cook perfectly without drying out!
- While the oven is warming up, grab a large bowl and combine your chicken breasts, broccoli florets, halved cherry tomatoes, and sliced bell pepper. It’s like a colorful veggie party in your bowl!
- Next, drizzle in the pesto sauce and olive oil. Now comes the fun part—get your hands in there (or use a spatula) and toss everything together until the chicken and veggies are well coated in that delicious pesto. Mmm!
- Once everything is mixed up nicely, spread the mixture out evenly on a baking sheet. Make sure the chicken isn’t overcrowded; this helps it cook evenly!
- Now, season with a sprinkle of salt and pepper to taste. Just a pinch will do, but feel free to add more if you like a bit of extra flavor!
- Pop that baking sheet into the preheated oven and bake for 25-30 minutes. You’ll want to check that the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The veggies should be tender and vibrant!
- When it’s done, take it out of the oven, let it cool for a minute, and then serve warm. Enjoy the fresh, bold flavors!
And there you have it! A lovely one-pan meal that’s not just easy to make but also a total crowd-pleaser. You’ll be amazed at how fast it comes together and how great it tastes!
Why You’ll Love This Recipe
- Quick preparation—ready in just about 40 minutes!
- Healthy ingredients that make you feel good without sacrificing taste.
- One-pan cooking means minimal cleanup, so you can enjoy more time relaxing.
- Delicious flavors from the pesto that elevates the dish to a whole new level.
- Versatile—swap in your favorite veggies or proteins for endless variations!
This recipe truly simplifies dinner while delivering all the comfort and flavor you crave. What’s not to love?
Tips for Success
To get the most out of my One-Pan Pesto Chicken & Veggies, here are some pro tips that I always keep in mind. First, don’t skip the preheating step—this ensures that your chicken cooks evenly and stays juicy. If you want to amp up the flavors, try marinating the chicken in the pesto for a couple of hours before cooking—it makes a world of difference!
When choosing your veggies, consider adding a mix of textures. For example, crunchy bell peppers and tender broccoli create a delightful contrast. And remember, if you’re using frozen vegetables, just give them a little extra time in the oven to ensure they cook through. Lastly, let your dish rest for a few minutes after baking before serving. This helps the juices redistribute, resulting in even tastier chicken. Enjoy the process, and happy cooking!
Nutritional Information
When it comes to my One-Pan Pesto Chicken & Veggies, you can enjoy a satisfying meal without the guilt! Each serving is estimated to contain about 350 calories, with 15g of fat—of which only 2g is saturated. You’ll also get a hearty 40g of protein from the chicken, making it a fantastic option for a healthy dinner. Plus, it has 12g of carbohydrates and 3g of fiber to keep you feeling full. Just keep in mind that these values can vary based on the specific ingredients you use, so it’s always good to check if you’re watching your intake closely. Enjoy knowing you’re fueling your body with wholesome goodness!
FAQ Section
Got questions about my One-Pan Pesto Chicken & Veggies? No worries, I’ve got you covered!
Can I use different vegetables?
Absolutely! This recipe is super flexible. You can swap in your favorite veggies like zucchini, asparagus, or even green beans—just make sure to cut them into similar sizes for even cooking.
What if I don’t have pesto?
If you’re running low on pesto, you can use a mix of olive oil, garlic, and some herbs like basil or oregano for a quick substitute. It’ll still give you that lovely flavor!
How do I know if the chicken is done?
The chicken should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, check that the juices run clear when you cut into it.
Can I serve this dish with sides?
Definitely! It pairs wonderfully with a light salad or some crusty bread to soak up any extra pesto sauce. Enjoy!
Storage & Reheating Instructions
Leftovers of my One-Pan Pesto Chicken & Veggies can be a lifesaver for busy days! To store them properly, let the dish cool completely, then transfer it to an airtight container. This way, you can keep it in the refrigerator for up to 3 days. Just make sure to seal it well to prevent any odors from other foods in your fridge from sneaking in!
When it’s time to enjoy those leftovers, reheating is a breeze. I recommend using the oven to maintain that lovely texture—just pop it in at 350°F (175°C) for about 10-15 minutes or until heated through. If you’re short on time, you can also use the microwave, but be careful not to overdo it, as it can make the chicken a bit rubbery. Enjoy every last bite of this delicious dish!
Serving Suggestions
My One-Pan Pesto Chicken & Veggies is delicious on its own, but pairing it with the right sides can elevate your meal even more! I love serving it alongside a light, refreshing salad—think mixed greens with a squeeze of lemon and a sprinkle of Parmesan. It balances the richness of the pesto perfectly!
If you’re in the mood for something heartier, a side of garlic bread or warm crusty rolls is always a hit, perfect for soaking up any leftover pesto sauce. You could also whip up some quinoa or couscous for a nice grainy contrast. Whatever you choose, it’s all about making this meal your own and enjoying every bite!
Print
One-Pan Pesto Chicken & Veggies: 7 Simple Steps to Joyful Meal
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Calorie
Description
A simple and healthy one-pan meal featuring chicken and vegetables with pesto sauce.
Ingredients
- 4 chicken breasts
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 1 bell pepper, sliced
- 1/2 cup pesto sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine chicken, broccoli, tomatoes, and bell pepper.
- Add pesto sauce and olive oil, then toss to coat.
- Spread the mixture on a baking sheet.
- Season with salt and pepper.
- Bake for 25-30 minutes or until chicken is cooked through.
- Serve warm.
Notes
- Use homemade or store-bought pesto.
- Feel free to substitute vegetables based on your preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg
Keywords: One-Pan Pesto Chicken & Veggies