Save A vibrant, weeknight-friendly sheet pan dinner featuring juicy pesto-marinated chicken and a medley of lemon-kissed roasted vegetables.
I first tried this recipe when I needed a fuss-free meal that felt special but didn&t require much cleanup. The lemon and pesto combination makes chicken sing, and the colorful veggies always brighten up my table.
Ingredients
- Chicken: 4 boneless, skinless chicken breasts (about 1.5 lbs / 700 g), 3 tablespoons basil pesto (store-bought or homemade), 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Vegetables: 1 medium zucchini (sliced into half-moons), 1 red bell pepper (cut into 1-inch pieces), 1 yellow bell pepper (cut into 1-inch pieces), 1 small red onion (cut into wedges), 1 cup cherry tomatoes (halved), 1 cup broccoli florets, 2 tablespoons olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Garnish (optional): Fresh basil leaves, extra lemon wedges
Instructions
- Preheat Oven:
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Marinate Chicken:
- In a medium bowl, whisk together pesto, lemon juice, lemon zest, olive oil, salt, and pepper. Add chicken breasts and toss to coat. Let marinate while you prepare vegetables.
- Prepare Vegetables:
- In a large bowl, combine zucchini, bell peppers, red onion, cherry tomatoes, and broccoli. Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Toss to coat evenly.
- Arrange on Sheet Pan:
- Spread the vegetables evenly over the prepared sheet pan. Nestle the marinated chicken breasts among the vegetables.
- Roast:
- Roast for 22–25 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender with golden edges.
- Rest and Slice:
- Remove from oven. Rest chicken for 3 minutes, then slice if desired.
- Garnish and Serve:
- Garnish with fresh basil and extra lemon wedges before serving.
Save This is one meal our whole family gathers around for, especially when everyone&s schedule has been busy. Even picky eaters love picking their favorite veggies straight from the pan.
Required Tools
Large sheet pan, mixing bowls, chef&s knife, cutting board, tongs or spatula
Allergen Information
Contains: Tree nuts (if pesto contains pine nuts), dairy (if pesto contains cheese), possible egg (if using some store-bought pestos). Always check pesto ingredient labels if you have allergies.
Nutritional Information
Per serving: Calories: 340, Total Fat: 18 g, Carbohydrates: 14 g, Protein: 32 g
Save Dinner is ready in under an hour with minimal cleanup. Your sheet pan will never have tasted so fresh.
Recipe FAQ
- → How long should the chicken marinate?
Marinate the chicken breasts for at least 10 minutes to absorb the basil pesto and lemon flavors, though longer marination can deepen the taste.
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be substituted for juicier results. Increase cooking time by 5 minutes to ensure they're fully cooked.
- → What vegetables work best for roasting with this dish?
Zucchini, bell peppers, red onion, cherry tomatoes, and broccoli create a colorful medley, but asparagus, carrots, or green beans also complement well.
- → How do I know when the chicken is done?
Roast until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender with golden edges, typically 22–25 minutes.
- → Is store-bought pesto suitable for this dish?
Yes, but check the pesto ingredients if you need dairy- or nut-free options. For dairy-free, choose pesto without cheese.