Sheet Pan Pesto Chicken with Zucchini and Tomatoes
This Sheet Pan Pesto Chicken with Zucchini and Tomatoes couldn't be any easier to make! 4 ingredients and a sheet pan are all you need to make this simple and flavorful meal!
Servings: 4 servings
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 2 cups cherry tomatoes
- 2 zucchini, cut into 1/2-3/4 inch slices
- 3 tablespoons pesto
- Kosher salt and fresh ground black pepper to taste
Instructions
- Place the chunks of chicken in a large freezer bag and season with salt, pepper and 1 tablespoon of pesto. Seal the bag and massage everything together until coated. Refrigerate for 30 minutes or as long as overnight.
- Preheat oven to 425° F. and either spray it with cooking oil or if you don't want to do dishes, line it with foil and spray the foil with cooking oil.
- Add the sliced zucchini and the tomatoes to the sheet pan and use your hands to toss together with the remaining 2 tablespoons of pesto. Add the chicken to the sheet pan and toss everything together then spread it out into a single layer. Roast for 8-10 minutes.
- Remove from the oven and toss everything with a spatula, then place it back in the oven to finish cooking for approximately 8-10 minutes or until the chicken is cooked through. Serve immediately.
Nutrition
Calories: 278kcal | Carbohydrates: 7g | Protein: 38g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 99mg | Sodium: 151mg | Fiber: 2g | Sugar: 4g