Save It A vibrant, weeknight-friendly sheet pan dinner featuring juicy pesto-marinated chicken and a medley of lemon-kissed roasted vegetables.
Sheet pan recipes like this lemon pesto chicken have saved my busiest evenings many times. The aroma while roasting always gets everyone excited for dinner.
Ingredients
- Chicken: 4 boneless, skinless chicken breasts (about 1.5 lbs / 700 g), 3 tablespoons basil pesto (store-bought or homemade), 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Vegetables: 1 medium zucchini (sliced into half-moons), 1 red bell pepper (cut into 1-inch pieces), 1 yellow bell pepper (cut into 1-inch pieces), 1 small red onion (cut into wedges), 1 cup cherry tomatoes (halved), 1 cup broccoli florets, 2 tablespoons olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Garnish (optional): Fresh basil leaves, extra lemon wedges
Instructions
- Prep and preheat:
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Marinate chicken:
- In a medium bowl, whisk together pesto, lemon juice, lemon zest, olive oil, salt, and pepper. Add chicken breasts and toss to coat. Let marinate while you prepare vegetables.
- Prep vegetables:
- In a large bowl, combine zucchini, bell peppers, red onion, cherry tomatoes, and broccoli. Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Toss to coat evenly.
- Assemble pan:
- Spread the vegetables evenly over the prepared sheet pan. Nestle the marinated chicken breasts among the vegetables.
- Roast:
- Roast for 22–25 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender with golden edges.
- Rest and slice:
- Remove from oven. Rest chicken for 3 minutes, then slice if desired.
- Garnish and serve:
- Garnish with fresh basil and extra lemon wedges before serving.
Save It This has become a staple in our home whenever I want to sneak more veggies onto my kids plates. Everyone loves making their own plate and choosing the veggies.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, tongs or spatula
Allergen Information
Contains: Tree nuts (if pesto contains pine nuts), dairy (if pesto contains cheese), possible egg (if using some store-bought pestos). Always check pesto ingredient labels if you have allergies.
Nutritional Information (per serving)
Calories: 340, Total Fat: 18 g, Carbohydrates: 14 g, Protein: 32 g
Save It This easy dinner will brighten up any weeknight and makes wonderful leftovers for lunch.
Common Questions About Recipes
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used for juicier results. Increase the roasting time by about 5 minutes to ensure thorough cooking.
- → What vegetables work best in this dish?
Zucchini, bell peppers, cherry tomatoes, broccoli, and red onion provide a colorful, flavorful medley that roasts evenly.
- → How do I know when the chicken is fully cooked?
Chicken is done when its internal temperature reaches 165°F (74°C) and the juices run clear upon slicing.
- → Is homemade pesto necessary for a better flavor?
Store-bought pesto works well, but homemade pesto can add a fresher, more vibrant taste to the dish.
- → Can I make this dish dairy-free?
Yes, choose a pesto without cheese to keep the meal dairy-free and still flavorful.