Best 5 One Pan Pesto Chicken And Veggies Recipes
Craving a quick, easy, and flavorsome meal that satisfies your taste buds and promotes a balanced diet? Look no further than our guide to cooking one-pan pesto chicken and veggies. This hassle-free recipe combines succulent chicken, an array of vibrant vegetables, and a delectable pesto sauce, all cooked effortlessly in a single pan. With its vibrant colors, appetizing aromas, and burst of flavors, this dish is a feast for the senses, promising a culinary experience that will leave you craving more.
Let's cook with our recipes!
ONE PAN PESTO CHICKEN WITH VEGGIES RECIPE
This One Pan Pesto Chicken is super easy because it just requires you to chop up a couple of veggies and then dump everything in a casserole dish.
Provided by Lindsay Viker
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease a casserole dish.
- Lay chicken breasts out on a cutting board. Trim away the fat, and then cover with plastic wrap. Pound with the flat side of meat tenderizer. This will allow the chicken to cook faster.
- Season both sides of the chicken breast with salt, pepper & garlic powder.
- Cut the zucchini, yellow squash, and onion into bite-size pieces. Season the veggies with salt and pepper as desired.
- Lay the chicken in a single layer in the casserole dish. Cover the chicken with chopped veggies.
- Spoon the pesto over the chicken and veggies. Top with both kinds of cheese.
- Cover the casserole dish with aluminum foil and bake for 40 - 50 minutes or until chicken has reached an internal temperature of 165°.
- Remove the aluminum foil, switch the oven to Broil, and brown the top of the cheese.
- Let cool and enjoy!
Nutrition Facts : Calories 640 kcal, Carbohydrate 13 g, Protein 57 g, Fat 39 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 155 mg, Sodium 1366 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving
ONE-PAN PESTO CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, large zucchinis, cherry tomato, garlic, olive oil, salt, pepper, pesto, shredded mozzarella cheese
Provided by Jordan Kenna
Categories Dinner
Yield 3 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400˚F (200˚C).
- Line a baking tray with aluminum foil.
- Lay out the 3 chicken breasts in the middle of the baking tray. Spread the zucchini evenly on one end and the cherry tomatoes on the other.
- Sprinkle the olive oil, garlic, salt, and pepper evenly over everything. Toss veggies to coat.
- Pour the jar of pesto evenly over the chicken breasts and top with mozzarella cheese.
- Bake in a preheated oven for 25-30 minutes.
- Rest chicken 10 minutes before serving. Lay chicken on bed of vegetables and sprinkle mozzarella to serve.
- Enjoy!
Nutrition Facts : Calories 590 calories, Carbohydrate 10 grams, Fat 33 grams, Fiber 1 gram, Protein 61 grams, Sugar 4 grams
ONE PAN PESTO CHICKEN AND VEGETABLES
My favorite thing about this easy baked Pesto Chicken and Vegetables is that it's all made in one pan! A healthy 30 minute meal for quick weeknight dinners.
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Pre-heat oven to 425F.
- In a large bowl, combine the chicken, veggies, and pesto until the chicken and veggies are coated well with pesto.
- Transfer mixture to a large sheet pan and bake for 15-20 minutes. If desired drizzle with mozzarella cheese during the last 5 minutes of baking.
Nutrition Facts : Calories 341 kcal, Carbohydrate 9 g, Protein 31 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 85 mg, Sodium 443 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
ONE-PAN PESTO CHICKEN AND VEGGIES
Delicious Pesto Chicken and Veggies. Sun-dried tomatoes, asparagus, cherry tomatoes in a delicious basil pesto sauce. 30 minutes from start to finish, everything is cooked in one pan. Gluten free, healthy, Mediterranean style recipe.
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.
- Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.
- Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.
Nutrition Facts : Calories 423 kcal, Carbohydrate 12 g, Protein 23 g, Fat 32 g, SaturatedFat 7 g, Cholesterol 112 mg, Sodium 261 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
WEEKDAY MEAL-PREP PESTO CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken thighs, salt, pepper, green beans, cherry tomato, basil pesto
Provided by Robin Broadfoot
Categories Lunch
Time 22m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large pan, heat olive oil and add chicken thighs.
- Season with salt and pepper. When the chicken is completely cooked through, remove from pan.
- Slice into strips, and set aside.
- Add green beans and cook until crisp tender.
- Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
- Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 350 calories, Carbohydrate 15 grams, Fat 24 grams, Fiber 5 grams, Protein 22 grams, Sugar 7 grams
Tips:
- For the best flavor, use fresh pesto. You can make your own pesto or purchase it from the store.
- If you don't have a grill, you can cook the chicken and vegetables in a skillet over medium heat.
- Be sure to season the chicken and vegetables with salt and pepper before cooking.
- Cook the chicken and vegetables until they are cooked through. The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
- Serve the chicken and vegetables with your favorite sides, such as rice, pasta, or salad.
Conclusion:
This one-pan pesto chicken and veggies recipe is a quick and easy meal that is perfect for busy weeknights. It is also a healthy meal that is packed with protein and vegetables. The pesto adds a delicious flavor to the chicken and vegetables, and the cooking method ensures that they are cooked evenly. This recipe is sure to be a hit with your family and friends.
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