Dinner Tonight, Lunch Tomorrow Series! Sheet Pan Chicken Pesto + Veggies

Prep Time15 minsCook Time30 minsTotal Time45 mins
Recipe created by: sneakymommies.com

 

For the Lunch recipe series: https://sardofoods.ca/recipes/lunch-tomorrow-series-sheet-pan-chicken-pesto-veggies/

 

 4 Chicken breasts, cut into thin strips
 1 Red onion, sliced
 2 Red peppers, sliced
 1 Pint cherry tomatoes
 3 tbsp Olive oil, divided
 2 tsp Salt, divided
 1 tsp Black pepper, divided

1

Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. Set aside.

2

To a medium bowl add your sliced chicken breast strips, 1 tablespoon olive oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add 1 package of basil pesto and mix to combine until everything is thoroughly coated.

3

To a large bowl add the peppers, red onion, garlic, cherry tomatoes and remaining olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 1 package of basil pesto, and mix to combine ensuring everything is evenly coated.

4

Add the chicken and vegetables on the prepared baking sheet and spread it apart so that it is as evenly distributed 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.

Ingredients

 4 Chicken breasts, cut into thin strips
 1 Red onion, sliced
 2 Red peppers, sliced
 1 Pint cherry tomatoes
 3 tbsp Olive oil, divided
 2 tsp Salt, divided
 1 tsp Black pepper, divided

Directions

1

Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. Set aside.

2

To a medium bowl add your sliced chicken breast strips, 1 tablespoon olive oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add 1 package of basil pesto and mix to combine until everything is thoroughly coated.

3

To a large bowl add the peppers, red onion, garlic, cherry tomatoes and remaining olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 1 package of basil pesto, and mix to combine ensuring everything is evenly coated.

4

Add the chicken and vegetables on the prepared baking sheet and spread it apart so that it is as evenly distributed 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.

Dinner Tonight, Lunch Tomorrow Series! Sheet Pan Chicken Pesto + Veggies