Baked Pesto Chicken and Vegetables
A delicious and healthy baked dish featuring chicken breasts coated in pesto, accompanied by a medley of colorful vegetables. Perfect for a family dinner!
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Ingredients
Yields 4 servings
- (4) chicken breasts
- (1 cup) basil pesto
- (2 cups) cherry tomatoes
- (1) bell pepper, sliced
- (1) zucchini, sliced
- (1) red onion, sliced
- (2 tablespoons) olive oil
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/2 teaspoons) garlic powder
- (1/2 teaspoons) Italian seasoning
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a large bowl, mix 1 cup basil pesto with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon Italian seasoning.
- 3
Add 4 chicken breasts to the bowl and coat them thoroughly with the pesto mixture.
- 4
On a baking sheet, arrange the coated chicken breasts in the center.
- 5
In the same bowl, add 2 cups cherry tomatoes, 1 sliced bell pepper, 1 sliced zucchini, and 1 sliced red onion.
- 6
Drizzle 2 tablespoons olive oil over the vegetables and toss to coat. Spread the vegetables around the chicken on the baking sheet.
- 7
Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75 °C) and the vegetables are tender.
- 8
Remove from the oven and let it rest for 5 minutes before serving.
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