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- 4 boneless, skinless chicken breasts - 1 cup basil pesto - 2 cups cherry tomatoes, halved - 1 bell pepper, chopped - 1 medium zucchini, sliced - 1 cup broccoli florets You need chicken breasts for protein. They soak up the pesto's flavor. Pesto is a mix of basil, garlic, and nuts. It adds a fresh taste. Cherry tomatoes are sweet and juicy. They burst with flavor when cooked. Bell peppers give crunch and color. Zucchini adds a soft texture. Broccoli brings a nice green touch. - 2 tablespoons olive oil - Salt and pepper to taste - 1/2 cup grated Parmesan cheese - Fresh basil leaves for garnish Olive oil helps the veggies roast nicely. It also enhances flavor. Use salt and pepper to bring out the dish's taste. Grated Parmesan cheese adds a creamy flavor. Fresh basil leaves make a pretty garnish and add aroma. 1. First, preheat your oven to 400°F (200°C). This step ensures even cooking. 2. Next, line a large baking sheet with parchment paper. This makes cleanup easy. 3. In a big bowl, add the chicken breasts and the basil pesto. Mix well to coat the chicken evenly. 1. Now, add the cherry tomatoes, chopped bell pepper, sliced zucchini, and broccoli florets to the bowl. 2. Drizzle 2 tablespoons of olive oil over the veggies. Season with salt and pepper to taste. Toss everything together so the flavors mix well. 3. Arrange the chicken in the center of the baking sheet. Spread the mixed veggies around the chicken. 1. Place the baking sheet in the preheated oven. Bake for 25-30 minutes. The chicken should be cooked through. 2. To check doneness, use a meat thermometer. The chicken should reach 165°F (75°C) inside. 3. Once done, take the baking sheet out and let it rest for 5 minutes. This step keeps the chicken juicy. To keep your chicken tender, use a meat thermometer. Cook until the internal temperature hits 165°F (75°C). This ensures juicy chicken. Let the chicken rest for five minutes after baking. This helps the juices settle. For the veggies, avoid overcooking them. They should remain crisp and bright. Check them at the 20-minute mark. If they look done, remove them from the oven early. This keeps their vibrant color and fresh taste. To boost flavor, consider adding some extra spices. Garlic powder, onion powder, or a dash of red pepper flakes work well. These add depth without overpowering the dish. Using homemade pesto can elevate this meal. It is fresh and full of flavor. Simply blend fresh basil, garlic, nuts, olive oil, and cheese. You can control the taste and adjust it to your liking. This simple change makes a big difference. {{image_2}} You can switch up the protein in this dish. If you want something different from chicken, try pork or turkey. Both work well with pesto. They also add a unique flavor twist. For a vegetarian option, use tofu. Tofu soaks up the pesto and adds protein. Just press the tofu first to remove excess water. Then, cut it into cubes. Coat the tofu in the pesto just like the chicken. Feel free to swap in other veggies you enjoy. Carrots, asparagus, or green beans can work great. You can also use spinach or kale for a leafy green. These veggies add color and nutrients. When it comes to seasoning, you can use both seasoned and plain veggies. Seasoned veggies come with extra flavors, which can enhance the dish. Plain veggies let the pesto shine more. Think about what you like best. Mix and match for your perfect bake! To store leftovers from your pesto chicken and veggie bake, let it cool first. Place it in an airtight container. This keeps it fresh and safe. Ensure you eat the leftovers within three to four days. I recommend using glass containers. They do not absorb odors and keep your food fresh. Plastic containers work too, but they can stain. If you want to save space, use flat containers. They stack easily in your fridge. For the best reheating, use an oven or toaster oven. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them loosely with foil. This helps keep moisture in. Heat for about 15-20 minutes, or until warm. You can also use the microwave. Place the food on a microwave-safe plate. Heat for one to two minutes. Check it often to avoid drying out. Using the oven is better for keeping the flavor and texture intact. Enjoy your meal again! To make homemade pesto, you need only a few basic ingredients. - 2 cups fresh basil leaves - 1/2 cup grated Parmesan cheese - 1/2 cup olive oil - 1/3 cup pine nuts - 2 garlic cloves - Salt to taste Here’s a simple step-by-step guide: 1. Add the basil, garlic, and pine nuts to a food processor. 2. Pulse until finely chopped. 3. Add the cheese and pulse again. 4. Slowly pour in the olive oil while blending. 5. Season with salt to taste. This fresh pesto is rich and full of flavor. You can use it right away or store it in the fridge. Yes, you can prepare this dish ahead of time. Meal prepping helps save time on busy days. - Marinate the chicken with pesto a day before and store it in the fridge. - Chop the vegetables and keep them in an airtight container. When you are ready to cook, just combine everything on the baking sheet. This makes dinner quick and easy. You can serve many side dishes with Pesto Chicken & Veggie Bake. Here are some tasty options: - A fresh green salad with a light dressing - Quinoa or brown rice for a healthy grain - Garlic bread for some extra crunch These pairings create a complete meal that everyone will enjoy. Feel free to mix and match based on your taste! This article outlined how to make a Pesto Chicken & Veggie Bake. We covered the main ingredients like chicken, pesto, and fresh veggies. Then, I shared step-by-step instructions for preparation, baking, and tips to ensure great flavor. You can customize the dish with protein and vegetable variations. Don’t forget about storage tips to keep leftovers fresh. Try out these ideas and enjoy a tasty meal that’s both easy and satisfying. Your kitchen adventures await with this simple recipe!

Pesto Chicken & Veggie Bake Sheet-Pan

Enjoy a delicious and easy dinner with this Pesto Chicken & Veggie Bake Sheet-Pan recipe! Perfectly seasoned chicken breasts, colorful veggies, and a flavorful pesto sauce come together for a meal that's ready in just 40 minutes. This one-pan wonder not only saves time on cleanup but is also packed with nutrients. Click through to discover the full recipe and add some tasty variety to your weeknight meals! #PestoChicken #SheetPanRecipes #EasyDinner #HealthyEating
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup basil pesto (store-bought or homemade)

2 cups cherry tomatoes, halved

1 bell pepper (any color), chopped

1 medium zucchini, sliced

1 cup broccoli florets

2 tablespoons olive oil

Salt and pepper to taste

1/2 cup grated Parmesan cheese

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

    In a large bowl, combine the chicken breasts and basil pesto. Toss well to coat the chicken evenly.

      Place the coated chicken breasts in the center of the prepared baking sheet.

        In the same bowl, add the cherry tomatoes, bell pepper, zucchini, and broccoli. Drizzle with olive oil, then season with salt and pepper. Toss to combine.

          Arrange the mixed vegetables around the chicken on the baking sheet.

            Sprinkle the grated Parmesan cheese over the chicken and vegetables for extra flavor.

              Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

                Remove the baking sheet from the oven and let it rest for 5 minutes.

                  Garnish with fresh basil leaves before serving.

                    Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4