Save A vibrant, weeknight-friendly sheet pan dinner featuring juicy pesto-marinated chicken and a medley of lemon-kissed roasted vegetables.
I first made this dish on a busy weeknight and was amazed by how flavorful and effortless it was. The lemon and pesto complement each other perfectly and the roasted vegetables add tons of color and nutrition.
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
- Prep 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 & Roast:
- Spread the vegetables evenly over the prepared sheet pan. Nestle the marinated chicken breasts among the vegetables.
- Cook:
- 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 & Slice:
- Remove from oven. Rest chicken for 3 minutes, then slice if desired.
- Garnish & Serve:
- Garnish with fresh basil and extra lemon wedges before serving.
Save This recipe has become a family favorite, especially for busy nights, and everyone enjoys how customizable the veggie mix is.
Required Tools
Large sheet pan Mixing bowls Chefs knife Cutting board Tongs or spatula
Notes
Swap chicken breasts for thighs for extra juiciness and increase cook time by 5 minutes if using thighs. Substitute vegetables with your favorites, such as asparagus, carrots, or green beans.
Nutritional Information (per serving)
Calories: 340 Total Fat: 18 g Carbohydrates: 14 g Protein: 32 g
Save This meal is fresh and light, yet satisfying enough for a comforting dinner. Try it soon for a stress-free weeknight win.
Recipe FAQs
- → How long should the chicken marinate?
Marinate the chicken for at least 15 minutes, which can be done while prepping vegetables, to allow the pesto and lemon flavors to infuse.
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used for a juicier result. Increase roasting time by about 5 minutes to ensure they cook through.
- → What vegetables work best with this dish?
Zucchini, bell peppers, cherry tomatoes, broccoli, and red onion are ideal, but you can substitute with asparagus, carrots, or green beans based on preference.
- → How can I make the pesto dairy-free?
Use a pesto without cheese, or prepare a homemade version omitting dairy ingredients to keep it dairy-free.
- → Is this dish gluten-free?
Yes, the dish is naturally gluten-free, as it uses fresh ingredients without gluten-containing additives.