Recipe: Sheet Pan Pesto Chicken & Veggies

August 3, 2025Plate Method Recipes

Sheet-pan meals strike gold again with this pesto chicken and veggie dish. A bold and flavorful sauce like pesto plays a starring role, pulling together almost any protein and vegetable combination. While classic basil pesto works great, you could also consider sundried tomato pesto for a fun twist.

This is a simple Plate Method meal, incorporating all three elements into one dish. Portions can easily be divided into single-serving containers for reheating at lunchtime. Check the list of swaps to customize your creation or add variety to this dish, which may just become a go-to favorite!

Sheet Pan Pesto Chicken & Veggies

Serves 4

Ingredients:

Cooking spray or oil
1 lb baby potatoes
1/3 C jarred basil pesto, divided
2 broccoli crowns
2 orange or red bell peppers, cut into 1″ chunks
3 boneless, skinless chicken breasts (about 1 1/2 lbs)
For servings: shredded Parmesan cheese

Directions:

Preheat oven to 425 °F.
Line large baking sheet with aluminum foil and spray with cooking spray or drizzle with oil.
Cut baby potatoes into quarters. Add to a large bowl with about ½ pesto. Toss until well coated.
Add potatoes to baking sheet, place in oven, and roast for 20-23 minutes.
Chop broccoli crowns into florets. Add broccoli, bell peppers, and spoonful of pesto to large bowl used for potatoes. Toss well to combine.
Chop chicken into 1-inch pieces. Add to separate bowl with remaining pesto. Toss well to coat.
Remove potatoes from oven. Add broccoli, bell peppers, and chicken to sheet pan, carefully spreading mixture into one layer.
Place baking sheet back in oven and cook for 20 minutes (or until chicken reaches 165°F).
Divide into 4 servings, sprinkle with parmesan cheese (if desired) and enjoy!

Swaps:

For the chicken: chicken thighs, tempeh, pork tenderloin, or shrimp
For the potatoes: Yukon gold potatoes, tricolor potatoes, turnips, rutabaga, or sweet potatoes
For the veggies: carrots, cauliflower, Brussels sprouts, parsnips, onion, asparagus, green beans, or cherry tomatoes