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–+ servings
pesto sheetpan chicken
Erin Antoniak

One Sheet Pesto Chicken and Veggies

5 from 5 votes
Load up on your veggies and protein with this delicious One Sheet Pesto Chicken and Veggies recipe. It's simple to prepare, tastes delicious, and gives your body loads of nutrients!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: dinner, gluten-free, lunch, meal-prep
Cuisine: Mediterranean
Calories: 894
Ingredients Method Nutrition

Ingredients
  

  • 5 lb 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

Method
 

  1. Preheat oven to 425F and line baking sheet with parchment paper.
  2. Prepare chicken and veggies by trimming and chopping. Lay veggies out on parchment paper and then place chicken thighs on top.
  3. 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.
  4. 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.
  5. Bake for 32-35 minutes or until chicken thighs read internal temperature of 165F.
  6. Enjoy!

Nutrition

Calories: 894kcalCarbohydrates: 14gProtein: 51gFat: 71gSaturated Fat: 16gPolyunsaturated Fat: 15gMonounsaturated Fat: 34gTrans Fat: 0.2gCholesterol: 278mgSodium: 227mgPotassium: 1118mgFiber: 4gSugar: 6gVitamin A: 937IUVitamin C: 64mgCalcium: 60mgIron: 3mg

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