Oh, do I have a treat for you today! If you’re anything like me, weeknights can sometimes feel like a mad dash, juggling work, family, and that ever-growing to-do list. And yet, there’s this gem of a recipe that makes dinner not only super easy but also incredibly delicious! I’m talking about my One Pan Pesto Chicken with Veggies. Seriously, it’s a game changer.
Now, why do I adore this recipe? It’s simple – I’ve always loved pesto. The aromatic basil, the nuttiness of the pine nuts, and that vibrant green color just make my heart sing! There’s something magical about the way it can elevate even the simplest of dishes. My mom used to whip up pesto pasta for us on cozy Sunday evenings, and this recipe brings back all those warm memories. Plus, who doesn’t love a good one-pan meal that saves on cleanup? It’s like a beautiful symphony of flavors that comes together effortlessly after a long day.
What’s in One Pan Pesto Chicken with Veggies?
Let’s break down the star players in this dish – the ingredients!
Boneless, Skinless Chicken Breasts: These are the main event, tender and juicy! I always opt for organic chicken when possible; it makes a noticeable difference in taste.
Basil Pesto: Whether you go for store-bought or whip up a homemade version, it’s the heart and soul of this dish. I usually keep a jar in the fridge for those last-minute dinners (Pro tip: Make your own and it’ll be a game changer!).
Baby Potatoes: Coating these wee beauties in olive oil and seasoning gives them a crispy exterior while keeping them fluffy inside. Trust me, they’re my little crispy nuggets of joy!
Zucchini: This vegetable adds a lovely, fresh crunch and absorbs all that pesto goodness. I swear zucchini just knows how to party!
Carrots: A pop of vibrant color and a bit of sweetness. Plus, they add a welcome crunch to this dish.
Olive Oil: A good drizzle here is key! I love using extra virgin for its rich flavor.
Salt and Pepper: The dynamic duo! Adjust these to your taste.
Fresh Basil Leaves: These are optional for garnish, but they really bring that fresh, herbaceous aroma to the table.
Is One Pan Pesto Chicken with Veggies Good for You?
Absolutely! This dish is not only delish but also packs a healthy punch. Let’s chat about those wonderful ingredients:
Chicken Breasts: A fantastic source of lean protein which is perfect for muscle maintenance and repair.
Vegetables: The duo of zucchini, carrots, and baby potatoes means you’re getting a rainbow of nutrients. Plus, veggies are great for digestion!
Pesto: If you make your own, you can control the ingredients and even sneak in extra greens. Plus, basil is known for its anti-inflammatory properties, and olive oil is loaded with healthy fats.
Now, just a heads up, while this dish is healthy, it’s still important to watch your portion sizes, especially if you’re watching your caloric intake. But don’t worry; it’s hard to resist going back for seconds of this goodness!
Ingredients
– 1 pound boneless, skinless chicken breasts
– 1 cup basil pesto (store-bought or homemade)
– 2 cups baby potatoes, halved
– 2 cups zucchini, sliced
– 1 cup carrots, sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh basil leaves, for garnish (optional)
**Serves:** 4
How to Make One Pan Pesto Chicken with Veggies?
1. Preheat your oven to 400°F (200°C) and pop a piece of aluminum foil on your baking sheet for easy cleanup. Trust me; you’ll thank me later!
2. Place those halved baby potatoes on one side of the baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss them around so they’re all coated nicely.
3. Now on the other side, lay out the sliced zucchini and carrots. Give them a drizzle of olive oil, a sprinkle of salt, and pepper, then toss to coat. We’re building flavor here!
4. Give your chicken breasts a quick pat dry with a paper towel and place them right in the center of the baking sheet like they’re the star of the show.
5. Spread that luscious basil pesto generously over the chicken, making sure to coat every delicious inch of it.
6. Slide the baking sheet into your preheated oven and let it roast for about 25-30 minutes. The chicken should be cooked through (aiming for an internal temp of 165°F or 75°C), while the veggies should be all tender and delightful.
7. Once golden and gorgeous, take the baking sheet out of the oven and let the chicken rest for about five minutes before slicing.
8. For a finishing touch, garnish with fresh basil leaves if you like, and serve warm with those yummy roasted veggies.
Serving Suggestions and Tips for Success
A little secret to elevate your cooking journey – you can swap out the veggies! Bell peppers, asparagus, or even broccoli could be fabulous substitutes! Also, if you want to get fancy, a sprinkle of parmesan cheese on top just before serving is heavenly.
Enjoy your One Pan Pesto Chicken with Veggies! It’s a dish that feels gourmet while being completely accessible. I hope you love it as much as I do. It’s perfect for impressing dinner guests or just indulging yourself after a long day. Can’t wait to hear how yours turns out!
