Hearty One-Pan Pesto Chicken with Zucchini & Peppers
This one-pan pesto chicken with zucchini and bell peppers is a quick, flavorful, and healthy meal perfect for a weeknight dinner. Everything cooks together on a single baking sheet, making cleanup a breeze.
Equipment
- Oven
- Large baking sheet
- Parchment paper
- Large bowl
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts cut into 1-inch pieces (thighs optional)
- 2 medium zucchini halved lengthwise and sliced into 1/2-inch crescent moons
- 2 large bell peppers red and yellow recommended, deseeded and cut into 1-inch pieces
- 0.5 cup good quality basil pesto homemade or store-bought
- 1 tablespoon olive oil if needed
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper freshly ground
Garnish (Optional)
- Fresh basil leaves
- grated Parmesan cheese
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Combine Ingredients
- In a large bowl, combine the chicken pieces, sliced zucchini, and bell pepper.
Season and Toss
- Drizzle olive oil over the mixture (if using), then add pesto, salt, and black pepper. Toss everything until evenly coated.
Roast
- Transfer the seasoned mixture to the prepared baking sheet, spreading it into a single layer, and roast for 20-25 minutes, shaking halfway through. Ensure the chicken reaches 165°F/74°C and vegetables are tender-crisp.
Serve
- Remove from the oven and serve immediately, garnishing with fresh basil or grated Parmesan if desired.
Notes
For an extra burst of flavor, marinate the chicken in pesto for 30 minutes before roasting. You can also add other vegetables like cherry tomatoes or broccoli florets.