Description
A healthy one-pan baked pesto chicken and veggies recipe made with lean chicken, fresh vegetables, and basil pesto. Clean eating friendly, calorie-conscious, and perfect for meal prep.
Ingredients
4 boneless skinless chicken breasts
1/3 cup basil pesto
2 medium zucchini, sliced
2 bell peppers, sliced
1 cup cherry tomatoes
1 small red onion, sliced
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 tsp Italian seasoning
1 tbsp lemon juice
Instructions
1. Preheat oven to 400°F and prepare a large baking sheet.
2. Place chicken on the pan and spread pesto evenly over each piece.
3. Arrange vegetables around chicken and season evenly.
4. Bake for 25–30 minutes until chicken reaches 165°F internally.
5. Broil for 2–3 minutes if desired and finish with lemon juice.
Notes
Use homemade pesto for cleaner ingredients.
Store leftovers in airtight containers for up to 4 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 85mg