Basil Pesto Chicken with Roasted Veggies

Looking to impress at dinner? Discover the mouthwatering Basil Pesto Chicken with Roasted Veggies recipe that’s easy to prepare and full of flavor! Learn how to create fresh basil pesto, perfectly marinate your chicken, and roast vibrant veggies for a nutritious meal. This one-pan dish promises deliciousness and minimal cleanup. Don't miss out—click through to explore the full recipe and elevate your weeknight dinners!

Print Recipe Pin Recipe

Ingredients

2 boneless, skinless chicken breasts

1 cup fresh basil leaves, packed

1/4 cup pine nuts (toasted)

1/2 cup grated Parmesan cheese

1/2 cup olive oil

3 garlic cloves

Salt and pepper to taste

1 zucchini, sliced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 red onion, cut into wedges

1 tablespoon balsamic vinegar

Instructions

Make the Basil Pesto: In a food processor, combine fresh basil, toasted pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.

With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and well-blended. Season with salt and pepper to taste.

Prep the Chicken: Preheat your oven to 400°F (200°C). Coat the chicken breasts in half of the basil pesto, ensuring they are well covered. Let them marinate for at least 15 minutes (or up to 2 hours in the refrigerator for deeper flavor).

Prepare the Veggies: On a large baking sheet, spread the sliced zucchini, diced red bell pepper, halved cherry tomatoes, and onion wedges. Drizzle with olive oil, balsamic vinegar, salt, and pepper; toss to coat evenly.

Bake Chicken and Veggies: Place the pesto-coated chicken on the same baking sheet as the veggies, ensuring they are not overcrowded. Bake in the preheated oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.

Serve: Remove from the oven and let the dish rest for a few minutes. Serve the chicken drizzled with additional basil pesto and a side of roasted veggies.

Prep Time, Total Time, Servings: 15 min | 45 min | Serves 2-3