Sheet Pan Pesto Chicken and Vegetables Recipe
This sheet pan pesto chicken and vegetables recipe is one of the easiest dinner ideas that’s not only healthy, but simple to throw together.
Aside from the chicken and veggies, you only need two ingredients for this sheet pan recipe: pesto and red wine vinegar.
Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
Sheet Pan Pesto Chicken and Vegetables Recipe
I love a good sheet pan chicken dinner. They’re so easy to throw together and the flavors shine through with roasting vegetables.
The only downside is that it can heat up your house during the summer, so I have also included barbecue instructions if your house is anything like mine and you don’t have air conditioning.
What Chicken is Best for Roasting
Personally, I prefer cooking with chicken breasts but you can use chicken thighs as well for this recipe.
What matters most is that you use Canadian chicken that has been Raised by a Canadian Farmer.
Look for the Raised by a Canadian Farmer Logo.
This logo ensures that the chicken you buy has come from a farm that is third party audited for animal care and on farm food safety programs.
Not only that but buying from Canadian farmers supports our Canadian economy. This helps us in the long run as it keeps chicken prices lower.
What Vegetables to Use for Sheet Pan Chicken
Sheet pan chicken and veggies is a great way to use up any vegetables that may be close to turning in your refrigerator.
Vegetables in this recipe:
- Bell peppers (a variety of colors)
- Broccolini
- Red onion
Sheet pan veggies ideas:
- Broccoli
- Cauliflower
- Asparagus
- Green beans
- Mushrooms
- Artichokes
- Sweet potatoes
- Potatoes
- Carrots
- Beets
What Temperature is Best for Roasting Vegetables?
425F. I find this temperature is the best way to get crisp roasted veggies in a quick amount of time. Roasting at 425 takes about 25-30 minutes.
TBK’s Pro Tip: Use parchment paper or a Slipat mat when roasted vegetables to make clean up easier (this way the natural sugars don’t stick to the pan after roasting).
Sheet Pan Chicken on the BBQ
If you don’t have air conditioning (like me) and the summer heat can make using the oven unbearable (like my house), try this recipe on the BBQ.
You will need a high heatproof cooking pan (you can find these near the BBQs at your local hardware store).
- Turn your grill on to medium heat.
- Lay down the BBQ approved sheet pans and close the lid.
- Cook (lifting the lid only once halfway to stir) for 15-20 minutes or until the internal temperature of the chicken reaches 165F).
Jarred Pesto vs Homemade
If you would rather make homemade pesto and you have a recipe that you love, fly at it.
I used a jarred pesto because I wanted a simple recipe that didn’t take long to throw together.
I purchased the Classico brand but I also really like the Kirkland variety from Costco as well.
How to Make Sheet Pan Chicken Pesto and Veggies
As I said before, this recipe is easy. Simply mix the pesto and red wine vinegar together, pour over the veggies and chicken, marinade, and bake.
That’s it.
Not only does this get dinner on the table fast, but it also makes a fantastic meal prep recipe that’s perfect for quick and easy lunches when you’re on the go.
More sheet pan recipes from The Bewitchin’ Kitchen:
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Sheet Pan Pesto Chicken and Vegetables
This healthy sheet pan chicken and veggies dinner is so yummy! Marinated with pesto, red wine vinegar makes it perfect for summer. An easy one pan dinner with roasted chicken and vegetables that's ready in under 30 minutes? Sold!
Equipment
Servings 4 people
Calories 329kcal
Ingredients
- 4 large chicken breasts chopped
- 6 stalks broccolini
- 3 bell peppers variety of colors, sliced into thick chunks
- 1 red onion quarterd
- 1/2 cup pesto
- 1/4 cup red wine vinegar
Instructions
- Slice the chicken into large chunks, add to a medium size bowl. Set aside.
- In a large bowl, add the vegetables. Set aside.
- In a small bowl mix together the presto and red wine vinegar. Pour half over the vegetables and half over the chicken. Let sit and marinade for 30-60 minutes.
- Preheat oven to 425F. Line two sheet pans with parchment paper.
- The vegetables take up a lot of room, so you may need two sheet pans. Pour the veggies and chicken on a the sheet pans, and spread around. Make sure non of the chicken or vegetables are over otp of one another.
- Bake in the oven for 25 minutes, or until chicken is 165F. Check on it at the 15 minute mark and stir around.
Notes
Sheet Pan Chicken on the BBQ
If you don’t have air conditioning (like me) and the summer heat can make using the oven unbearable (like my house), try this recipe on the BBQ. You will need a high heatproof cooking pan (you can find these near the BBQs at your local hardware store).- Turn your grill on to medium heat.
- Lay down the BBQ approved sheet pans and close the lid.
- Cook (lifting the lid only once halfway to stir) for 15-20 minutes or until the internal temperature of the chicken reaches 165F).
Nutrition
Serving: 1serving | Calories: 329kcal | Carbohydrates: 12g | Protein: 33g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 465mg | Potassium: 753mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3727IU | Vitamin C: 131mg | Calcium: 80mg | Iron: 1mg
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