This time of year we are ridiculously busy. Between baseball games, tournaments, practices, robotics, scouting, and just trying to survive - dinner starts to take a back seat. I start relying on sheet pan dinners more and more and this one is a great spring time option. We don’t eat a lot of dairy at our house so I often use vegan pesto instead of traditional pesto and let the kids add their own parmesan cheese. I also HIGHLY suggest picking up the pesto at Costco. It’s not expensive and it tastes great - especially if you are baking it anyway.
Sheet Pan Pesto Chicken
serves 4
2 lb chicken breast, cut into strips
1 bunch asparagus, chopped
2 medium zucchini, chopped
2 cups cherry tomatoes
1 onion, sliced
½ cup pesto
¼ cup fresh basil
½ cup grated parmesan
salt and pepper
STEP 1
Preheat oven to 450.
Toss asparagus and zucchini with half of the pesto.
STEP 2
Place chicken breasts on a sheet pan and pour pesto vegetables around them.
STEP 3
Sprinkle the top of the vegetables with onion and tomatoes.
STEP 4
Spread the top of each chicken breast with the remaining pesto.
STEP 5
Sprinkle half of the parmesan over the top of everything and pop into the oven for 15-20 minutes until thermometer reads 160 degrees. Serve with extra cheese.
This goes perfectly with…
A lemon infused vodka soda that you are going to LOVE! Click here for the recipe.