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- 4 boneless, skinless chicken breasts - 1 cup basil pesto (store-bought or homemade) - 2 cups cherry tomatoes, halved - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 medium zucchini, sliced - 3 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish (optional) Gather these ingredients before you start. Each one plays a key role in making this dish tasty and colorful. The chicken provides protein, while the veggies add nutrition and crunch. Pesto brings a great flavor that ties everything together. You can use store-bought pesto or make your own if you prefer. Make sure your chicken breasts are fresh. They should be boneless and skinless, which helps them cook evenly. The cherry tomatoes add sweetness, and the broccoli gives a nice green touch. Red bell pepper and zucchini not only add color but also a great texture. Olive oil helps everything roast well, and salt and pepper enhance the flavors. Having fresh basil on hand for garnish can make your dish look even better. It adds a lovely aroma and a pop of color. Now that you have your list, you’re ready to whip up a delicious meal! First, take your chicken breasts and place them in a large bowl. Pour the basil pesto over the chicken. Make sure every piece is covered. This is where the flavor begins! Let the chicken marinate for 15 minutes. This step helps the chicken soak up the tasty pesto. While the chicken marinates, wash your vegetables. Slice the cherry tomatoes, broccoli, bell pepper, and zucchini. Next, toss these veggies in another bowl with olive oil, salt, and pepper. This mix adds flavor and helps them roast nicely. Now it's time to bake. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This helps with easy cleanup later. Place the marinated chicken in the center of the sheet. Then, arrange the veggies around the chicken in a single layer. Bake everything in the preheated oven for 25-30 minutes. You want the chicken to reach 165°F (75°C) and the veggies to be tender yet bright. If you want a golden finish, broil the dish for an extra 2-3 minutes. This step gives it a lovely color. Once done, take it out and let it rest for 5 minutes. This helps the juices settle. - To ensure your chicken is safe to eat, check that it reaches 165°F. Use a meat thermometer for accuracy. This step is key to keeping your meal healthy. - For tender and vibrant veggies, avoid overcooking. Bake them just until they are tender. The colors should stay bright and fresh. Tossing them in olive oil helps lock in moisture and flavor. - Serve the dish directly from the sheet pan. This method keeps it casual and fun. It also makes cleanup easier, which is a bonus! - Add fresh basil leaves for garnish. This small touch brings extra flavor and color. It makes your dish look even more inviting. Enjoy the aroma as you serve! {{image_2}} You can change the veggies for this dish based on what you have. Seasonal vegetables like asparagus or green beans add freshness. You can also use sweet corn for a pop of color. Adding different colored bell peppers brightens the dish. Yellow and green peppers not only look good but also add a sweet crunch. If you want to swap the chicken, there are tasty options. Shrimp cooks quickly and soaks up the pesto flavor well. Tofu is a great choice too. It absorbs flavors and is perfect for a plant-based meal. Just make sure to press the tofu first to remove excess water. You can make this dish even tastier with a few simple tweaks. Adding lemon juice or zest gives a nice bright taste. It cuts through the richness of the pesto. You can also explore different pesto varieties. Try sun-dried tomato pesto or arugula for a unique twist. Each type will bring its own flavor to the dish. To store leftovers, let the dish cool first. Place it in an airtight container. This keeps flavors fresh. You can store it in the fridge for up to 3 days. If you want to enjoy it later, make sure to check for any signs of spoilage before eating. For freezing, let the dish cool completely. Cut the chicken and veggies into portions. Place them in freezer-safe bags or containers. This helps save space and keeps them fresh. You can freeze it for up to 3 months. To thaw, move it to the fridge overnight. For reheating, warm it in the oven at 350°F (175°C) until heated through. You can also use the microwave, but the oven gives better texture. Yes, you can use homemade pesto. It often tastes fresher. Homemade pesto lets you control the flavors. You can add more garlic or nuts if you like. Store-bought pesto is quick and easy. Both options work well in this dish. If you have time, try making your own. You can use many other vegetables. Carrots, asparagus, or green beans are great choices. Swap out the zucchini for yellow squash. Cauliflower florets add a nice crunch. Feel free to mix and match based on what you have. Seasonal veggies can also bring new flavors. To check chicken doneness, use a meat thermometer. The safe internal temperature is 165°F (75°C). Insert the thermometer into the thickest part of the chicken. If you don’t have one, cut into the chicken. It should be white, not pink. Let the chicken rest for a few minutes after cooking. This helps the juices stay inside. This recipe lets you create a simple and tasty dish with chicken and veggies. You learned how to prepare and bake your meal while keeping the steps easy to follow. Remember, you can swap vegetables and proteins to suit your taste. Use the tips for cooking safely and serving well. Enjoy your flavorful dinner, and don't forget to share your results! Cooking should be fun, and this dish makes it easy to be creative.

Sheet Pan Pesto Chicken Veggies

Elevate your dinner game with this easy Sheet Pan Pesto Chicken & Veggies recipe! Perfect for busy weeknights, this one-pan meal features juicy chicken breasts marinated in flavorful basil pesto, paired with vibrant vegetables like cherry tomatoes, broccoli, and zucchini. It's simple, healthy, and ready in just 45 minutes. Click through to explore this delightful recipe and impress your family with a delicious, colorful feast!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup basil pesto (store-bought or homemade)

2 cups cherry tomatoes, halved

2 cups broccoli florets

1 red bell pepper, sliced

1 medium zucchini, sliced

3 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the chicken breasts and pesto, making sure each piece is well coated. Let it marinate for about 15 minutes to absorb the flavors.

      While the chicken marinates, wash and prepare your vegetables. In another bowl, toss the cherry tomatoes, broccoli, bell pepper, and zucchini with olive oil, salt, and pepper until evenly coated.

        Line a large baking sheet with parchment paper for easy cleanup. Place the marinated chicken breasts in the center of the sheet.

          Arrange the prepared vegetables around the chicken on the baking sheet in a single layer.

            Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender but still vibrant.

              For an extra touch, you can broil the dish for an additional 2-3 minutes to achieve a golden finish on the chicken and veggies.

                Remove from the oven, and allow it to rest for 5 minutes before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan or transfer to a large platter. Garnish with fresh basil leaves for an aromatic touch. Enjoy your colorful and aromatic feast!