Name: One Sheet Pesto Chicken and Veggies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 5lb trimmed boneless chicken thighs; 1 large zucchini, cubed; 1 large yellow squash, cubed; 1 large eggplant, cubed; 1 yellow pepper, cubed; 1 red pepper, cubed; 1 red onion, cubed; 5 cloves garlic; 1 bunch green onion, chopped; 1 packed cup basil; 1 packed cup spinach; 1 shallot; 1/4 cup nutritional yeast; 1/3 cup cashews; 1/3 cup walnuts (or all cashews); juice of 2 lemons; 2/3 cup olive oil

Ingredients

5lb trimmed boneless chicken thighs
1 large zucchini, cubed
1 large yellow squash, cubed
1 large eggplant, cubed
1 yellow pepper, cubed
1 red pepper, cubed
1 red onion, cubed

Pesto

5 cloves garlic
1 bunch green onion, chopped
1 packed cup basil
1 packed cup spinach
1 shallot
1/4 cup nutritional yeast
1/3 cup cashews
1/3 cup walnuts (or all cashews)
juice of 2 lemons
2/3 cup olive oil

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Instructions

Preheat oven to 425F and line baking sheet with parchment paper.
Prepare chicken and veggies by trimming and chopping. Lay veggies out on parchment paper and then place chicken thighs on top.
In a high speed blender, blend all pesto ingredients, stopping to scrape down sides as needed. If mixture is too thick, add in a few tablespoons of water until blending continues.
Pour pesto over top of chicken and veggies and use your hands to toss everything, making sure that everything is fully coated. Once fully coated, make sure chicken is on top of veggies before baking in the oven.
Bake for 32-35 minutes or until chicken thighs read internal temperature of 165F.
Enjoy!

Author: ErinCategory: dinner, lunch, meal-prep, gluten-freeMethod: ovenCuisine: MediterraneanDiet: Gluten Free