top of page

Pesto Chicken with Roasted Veggies

I grow a lot of basil, so I make fresh pesto, which can be refrigerated for up to a few days or stored in the freezer for up to three months. But if you don't make your own pesto, just purchase a container from your supermarket and try this recipe.


  • 1/3-1/2 cup of Basil Pesto

  • 1 lb. chicken breast, chopped into bite-size pieces

  • 2 zucchinis, chopped into quarter moons

  • 1 yellow squash, chopped into quarter moons

  • 1 small red onion, chopped

  • 1 cup grape tomatoes

  • Optional: you can also swap in red pepper strips, green beans, broccoli florets, etc.


  • Preheat oven to 400 degrees; and line a rimmed baking sheet with parchment paper.

  • In a large bowl, toss the chicken and vegetables with the pesto.

  • Spread in an even layer on the baking sheet.

  • Bake for 30-40 minutes or until the chicken is cooked through; stirring once halfway through.

If the weather is hot and you don't want to turn on your stove, you could cook this in a skillet on your stovetop. Don't add the pesto in until the end. Instead, add a little olive oil to a sauté pan and sauté the chicken pieces for about 3-5 minutes. If using green beans or broccoli, add them to the pan and sauté for 1-2 minutes. Add in the red pepper, if using, and onion; and sauté for another 1-2 minutes. Now add in the zucchini and squash and sauté for 2-3 minutes. Turn the heat off and add in the pesto; stir until everything is coated. Add salt and pepper if desired.

Garnish with pine nuts, fresh basil, and/or grated Parmesan cheese.

4 views0 comments

Recent Posts

See All


bottom of page