Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. Set aside.
In a medium bowl add your sliced chicken breast strips, olive oil, seasons and 2 package of basil pesto. Mix to combine until everything is thoroughly coated.
In a large bowl add the remaining ingredients and mix to combine ensuring everything is evenly coated.
Add the chicken and vegetables on the prepared baking sheet and spread it apart to evenly distribute it as possible. You want to avoid any overlap so that it all cooks thoroughly and crisps up.
Bake for 20 min, flip and bake for another 10-12 minutes. Once the chicken is cooked through and the vegetables are soft, drizzle with more pesto. Serve with pasta, quinoa, in a tortilla or rice.