One-Sheet Pan Pesto Chicken & Summer Veggies

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Squash

  Winter, all varieties, raw

  1 cup, cubes or 116g

• Eggplant

  Raw

  1 cup, cubes or 82g

• Zucchini

  Summer squash, includes skin, raw

  1 cup, chopped or 124g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  1 cup or 248g

Directions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. Chop the chicken into bite-sized pieces, cube the squash, eggplant, and zucchini, and halve the cherry tomatoes.
3. In a large bowl, combine all the ingredients and stir with a spoon to coat the chicken and vegetables evenly with pesto.
4. Spread the chicken and vegetables in a single layer on the prepared baking sheet.
5. Bake for 20 minutes or until the chicken is cooked through and no longer pink in the center.
6. Serve immediately and enjoy.

Similar Foods

• Healthy Pesto Chicken and Veggies (20 Minute Sheet Pan)
• Sheet Pan Cajun Chicken and Veggies
• Sheet Pan Smoky Parmesan Chicken Tenders & Veggies
• One-Pan Pesto Chicken
• One Pan Roasted Chicken & Veggies
• One Pan Balsamic Chicken and Veggies