How to Make One-Pan Pesto Chicken & Veggies

Looking for a delicious, nutrient-packed dinner that doesn’t leave you with a pile of dishes? This one-pan pesto chicken and veggies recipe is your answer. According to the USDA, nearly 90% of Americans don’t eat enough vegetables each day, and this dish helps solve that in one swoop. It’s loaded with lean protein, vibrant veggies, and flavorful pesto, all cooked together on a single sheet pan for a fast, no-fuss meal. So, if you're cooking for your family or meal prepping for the week, this recipe brings together taste, nutrition, and convenience in the best way.

How to Make One-Pan Pesto Chicken & Veggies

Prep Time: 10 minutes | Cook Time: 20 minutes

Servings: 4

Ingredients

For the pesto chicken & veggies:

• • • 2 boneless, skinless chicken breasts (cut into 1-inch pieces)
    • 1 cup cherry tomatoes (halved)
    • 1 cup broccoli florets
    • 1 red bell pepper (sliced)
    • 1 zucchini (sliced into half moons)
    • 2 tablespoons olive oil
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/3 cup store-bought or homemade basil pesto
    • Fresh lemon wedges (for garnish)

Optional for serving:

• • • Cooked quinoa or pasta
    • Grated Parmesan cheese
    • Fresh basil leaves

Instructions

Step 1: Preheat your oven to 400°F. Line a large sheet pan with parchment paper or foil for easy cleanup.

Step 2: Add the chopped chicken, cherry tomatoes, broccoli, bell pepper, and zucchini to a large mixing bowl. Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and onion powder. Toss until everything is evenly coated.

Step 3: Spread the mixture out on your prepared sheet pan in an even layer. Roast for 15 minutes.

Step 4: After 15 minutes, remove the sheet pan and drizzle the pesto evenly over the chicken and vegetables. Toss gently with a silicone spatula to coat everything.

Step 5: Return the pan to the oven for another 5 minutes, or until the chicken is fully cooked and the veggies are slightly charred and tender.

Step 6: Serve warm with lemon wedges, and sprinkle with Parmesan cheese and basil if desired. Pair it with quinoa or pasta for a more filling meal.

Tips & Twists to Try on Your Pesto Chicken & Veggies

• Make it creamy. Add a dollop of Greek yogurt or a splash of heavy cream to the pesto before drizzling it for a creamier finish.
• Use different proteins. Swap chicken with shrimp, salmon, or tofu to suit your dietary preferences or change things up.
• Roast root veggies. Try adding sweet potatoes, carrots, or butternut squash for an earthy twist that adds color and texture.
• Add crunch. Sprinkle pine nuts, roasted almonds, or crushed walnuts on top for a delightful crunch that enhances the pesto flavor.
• Make it spicy: Add a dash of red pepper flakes or a swirl of chili oil for those who like a little heat with their greens.
• Batch prep friendly: Double the ingredients and roast on two sheet pans to have ready-to-go lunches or dinners for the week.

Health Benefits of One-Pan Pesto Chicken & Veggies

Compared to heavy cream-based pasta dishes or fried chicken meals, this one-pan pesto chicken and veggies recipe is a cleaner, nutrient-dense option. It’s filled with lean protein that supports muscle health and satiety, fiber-rich vegetables that aid digestion, and healthy fats from olive oil and pesto to support brain function. The use of minimal oil and the oven-roasting technique helps preserve nutrients while reducing the need for extra calories. Plus, pesto made with real herbs like basil contains antioxidants and anti-inflammatory compounds. It’s a smart, flavorful way to nourish your body without sacrificing taste.

Make Your Own One-Pan Pesto Chicken & Veggies Today

With just one pan and a handful of ingredients, you can whip up a vibrant and wholesome meal that satisfies the whole family. It’s perfect for a weeknight dinner or a meal prep session, delivering convenience, flavor, and balance. Once you try it, it’ll become a go-to in your healthy recipe rotation.

Other Kitchen Tools You Need for This Recipe

Want to elevate your sheet pan game? Here are other essential kitchen tools from Zulay Kitchen to make this recipe even easier:

• • Stainless Steel Knife Set – For slicing veggies and chicken with precision.
  • Vegetable Peeler – Great for prepping root vegetables.
  • Oil Dispenser Bottle – Helps control oil usage with precision.
  • Meat Thermometer – Ensures your chicken is cooked perfectly to 165°F.

Take Your Recipe to the Next Level

Quality ingredients make all the difference, and our exclusive premium ingredients bring gourmet flavor to your everyday dishes. For this recipe, consider adding:

• • Garlic Lovers Collection – Sprinkle a pinch of garlic sea salt before roasting for next-level flavor.
  • Pantry Essentials Set – Includes classic blends that pair well with pesto and veggies.
  • Luxury Gourmet Seasoning and Sea Salt Collection – Finish your dish with a gourmet touch and impress every guest.

Browse more flavor-packed seasonings and elevate every bite. Shop premium ingredients here.

Frequently Asked Questions About This Recipe

Can I use store-bought pesto for this recipe?

Absolutely. Store-bought pesto is a great time-saver, and most options taste fantastic in this dish. Just be sure to check the ingredient label for quality. Look for olive oil, real basil, and minimal additives. If you’re looking to go extra-fresh, you can always blend your own using basil, garlic, pine nuts, Parmesan, and olive oil. A little squeeze of lemon juice brightens the flavor even more.

What vegetables work best with pesto chicken?

While this recipe calls for cherry tomatoes, broccoli, bell pepper, and zucchini, you can use just about any veggies that roast well. Try mushrooms, cauliflower, asparagus, or red onions. The key is to cut them into uniform sizes so they cook evenly. Heartier vegetables may require a few extra minutes in the oven, so layer accordingly.

Can I make this dish ahead of time?

Yes. This recipe is meal prep-friendly and can be made in advance. Just roast everything, let it cool, then portion into airtight containers. It keeps well in the fridge for up to 4 days. To reheat, use a microwave or pop it back in the oven at 350°F for about 8–10 minutes. Just wait to add fresh toppings like basil or lemon until serving.

Is there a vegetarian version of this recipe?

Definitely. Swap out the chicken for cubed tofu or chickpeas. If you’re using tofu, press it beforehand to remove moisture so it crisps up nicely in the oven. Tempeh also works well and adds a nutty flavor that pairs beautifully with pesto. Be sure to coat your protein with oil and spices before roasting for maximum flavor.

What kind of pesto should I use?

Traditional basil pesto works great, but you can also explore alternatives like arugula pesto, sun-dried tomato pesto, or even kale pesto. Each one adds a different flavor profile while keeping the ease and appeal of this one-pan recipe intact.

Can I freeze pesto chicken and veggies?

Yes, but with a few notes. Cooked chicken and roasted veggies can be frozen for up to 2 months. However, pesto can sometimes change in texture after freezing. To fix this, stir in a little fresh olive oil or a dash of lemon juice after reheating. Freeze the dish in individual portions for easier thawing and reheating.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature- 165°F is the safe number for poultry. If you don't have one, slice the largest chicken piece and make sure it’s white and opaque all the way through with no pink. Cooking it in even-sized chunks helps everything roast evenly and finish at the same time.