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Sheetpan Pesto Chicken and Veggies

Sheetpan Pesto Chicken and Veggies

All the flavor, none of the fuss! Sheetpan meals mean easy to make and easy to clean up but it’s a family win because you can pick your favorites and knock out dinner in no time!
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Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 oz jar pesto of choice
  • 1.5 lbs chicken cut into bite size pieces (optional time saver: 3 cups chopped rotisserie chicken)
  • 2 red or yellow bell peppers chopped
  • 1 onion chopped or sliced
  • 2 large zucchini sliced or chopped
  • 8 oz sliced mushrooms
  • 2 cups broccoli fresh or frozen
  • Optional other veggies: baby potatoes, green beans, cherry tomatoes, artichoke hearts
  • Optional: fresh grated Parmesan cheese for topping

Method
 

  1. Preheat oven to 425 degrees.
  2. Combine chicken and vegetables with the pesto on a large sheet pan.
    3. If using a rotisserie chicken, do not add in at beginning or it will dry out. Instead, just mix pesto and veggies, and with about 5 minutes of cook time left, pull from oven, stir in chopped/pulled rotisserie chicken, and return to oven for last 5 minutes of cook time to warm chicken.
  3. Cook for 20-25 minutes until vegetables are soft.

Notes

Top with Parmesan and serve with soft bread, or over rice or noodles. This works great with a variety of vegetables, so sub in whatever you like!