1.5 pounds raw chicken breast chopped in one inch pieces
Preheat oven to 400 degrees F.
In a large bowl, stir veggies and 1/4 cup pesto to coat. Place on a large sheet pan. (Cover sheet pan first with parchment paper for easy cleanup.)
Season chicken with salt & pepper. Coat chicken with 1/4 cup pesto, and add to the sheet pan.
Bake at 400 degrees for about 24-30 minutes until chicken is cooked and veggies are tender.
Yield: 5 servings, Serving Size: 1 serving Amount Per Serving:
Calories: 383, Total Carbohydrates: 15g, Fiber: 6g, Net Carbohydrates: 9g, Total Fat: 20g, Protein: 43g
Brought to you by Hip2Keto.
I think homemade roasted veggies and chicken is so comforting and one of my favorites to make at home. If your family loves pesto, this easy dinner is a must try. My kids were telling me last night as we ate it that “Everything tastes better with pesto, even vegetables.”
This is such a delicious, quick, and easy dinner idea!
There are so many variations for this pesto bake, including sliced Italian sausage and peppers (and even sliced pork tenderloin instead of chicken). I like that you can just grab veggies from the fridge that need to be used up as well.