Simple meals – Sheet Pan Pesto Chicken and Roasted Vegetables
This simple meal is tasty and satisfying for the whole family. You can always hold the pesto on a couple pieces of chicken if someone doesn’t like pesto. Have your ingredients on hand for a quick weeknight meal. Enjoy it with home made garlic bread—spread a little butter or olive oil on any bread you have on hand, lightly sprinkle with garlic salt or powder & parmesan cheese, toast and enjoy with meal.
1 – lb. chicken boneless/skinless thighs (about 4-5)
2 – Tbsp olive oil
1 – onion, halved and sliced (optional)
2-3 zucchini, sliced
2 – cherry tomatoes, slice a few in half
2 – Tbsp extra virgin olive oil
1/2 tsp sea or kosher salt
pepper to taste
small container of prepared pesto sauce
2 – slices part skim mozzarella cheese, cut in half (optional)
Heat oven to 400 ◦ F. Salt chicken, place spread out on sheet pan, drizzle with 1 Tbsp olive oil, turn to coat. Add vegetables large bowl, toss with remaining olive oil, add to sheet pan, sprinkle with salt and pepper to taste. Top each piece of chicken with ~ 1 tsp pesto, and cherry tomato halves. Roast in oven at 400 degrees F for 20-25 minutes or until chicken is done. Place a slice of cheese on chicken, return to oven for 1-2 minutes until cheese melts. Serve with homemade garlic bread or a good baguette.
Easy Family Substitute
Substitute other favorite vegetables as desired—green beans, asparagus, fennel, thinly sliced eggplant, artichoke hearts, carrots.
Hi, I’m Silvina Cox, M.P.H, R.D.N. As a Registered Dietitian and Intuitive Eating Coach, I combine the science of nutrition with weight-neutral best practices that honor you and your body’s wisdom. It is my joy to help you find vibrant health, your natural weight, and lasting peace with food and your body.