Sheet Pan Pesto Chicken with Zucchini & Roasted Tomatoes
Sheet Pan Pesto Chicken with Zucchini & Roasted Tomatoes is a vibrant, one-pan meal that combines juicy chicken breasts, fresh zucchini, and sweet cherry tomatoes for a deliciously easy dinner. This dish not only delights the eyes but also tantalizes the taste buds, making it perfect for busy weeknights or special gatherings. With minimal prep and cleanup, you can savor every flavorful bite while enjoying more time with family or friends.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- ½ cup pesto sauce (store-bought or homemade)
- 2 medium zucchini, sliced
- 1 cup cherry tomatoes (about 10 oz)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and prepare a large baking sheet with parchment paper.
- Place the chicken breasts on the baking sheet; drizzle with olive oil and season with salt and pepper. Spread pesto sauce evenly over each breast.
- Arrange the sliced zucchini and cherry tomatoes around the chicken. Drizzle light olive oil over the vegetables and add more salt and pepper to taste.
- Roast in the preheated oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the tomatoes are bursting.
- Remove from oven, let cool slightly, then serve with any remaining pesto drizzled on top.
Nutrition
- Serving Size: 1 piece (approximately 8 oz)
- Calories: 410
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 130mg
Keywords: For added flavor, marinate the chicken in pesto overnight. Feel free to swap zucchini for bell peppers or asparagus for variety. Leftovers can be stored in an airtight container in the fridge for up to three days.