Save to Pinterest A vibrant, weeknight-friendly sheet pan dinner featuring juicy pesto-marinated chicken and a medley of lemon-kissed roasted vegetables.
I first tried this recipe on a hectic Wednesday evening, and it instantly became our go-to for delicious sheet pan dinners that feel special without fuss.
Ingredients
- Chicken: 4 boneless, skinless chicken breasts (about 1.5 lbs / 700 g), 3 tablespoons basil pesto (store-bought or homemade), 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Vegetables: 1 medium zucchini (sliced into half-moons), 1 red bell pepper (cut into 1 inch pieces), 1 yellow bell pepper (cut into 1 inch pieces), 1 small red onion (cut into wedges), 1 cup cherry tomatoes (halved), 1 cup broccoli florets, 2 tablespoons olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Garnish (optional): Fresh basil leaves, extra lemon wedges
Instructions
- Prep Oven & Sheet Pan:
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Marinate Chicken:
- In a medium bowl mix pesto, lemon juice, lemon zest, olive oil, salt, and pepper. Add chicken breasts and toss to coat. Let marinate while preparing vegetables.
- Prepare Vegetables:
- In a large bowl, combine zucchini, bell peppers, red onion, cherry tomatoes, and broccoli. Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Toss to coat evenly.
- Arrange on Sheet Pan:
- Spread vegetables evenly over the prepared pan. Nestle marinated chicken breasts among the vegetables.
- Roast:
- Roast for 22–25 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender with golden edges.
- Rest & Slice:
- Remove from oven. Rest chicken for 3 minutes. Slice if desired.
- Garnish & Serve:
- Garnish with fresh basil and extra lemon wedges before serving.
Save to Pinterest This easy lemon pesto chicken sheet pan is a favorite shared with family on busy weeknights, and the zesty aroma always brings everyone rushing to the table.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, tongs or spatula
Allergen Information
Contains: Tree nuts (if pesto contains pine nuts), dairy (if pesto contains cheese), possible egg (if using some store-bought pestos). Always check pesto ingredient labels if you have allergies.
Nutritional Information
Per serving: Calories: 340, Total Fat: 18 g, Carbohydrates: 14 g, Protein: 32 g
Save to Pinterest Enjoy a bright Mediterranean dinner that's as easy as it is flavorful. The lemony pesto touch will keep everyone coming back for seconds.
Common Recipe Questions
- → How long should the chicken marinate?
Marinate the chicken for at least 10-15 minutes to allow the lemon pesto flavors to penetrate evenly.
- → Can I use different vegetables?
Yes, swap the vegetables with favorites like asparagus, carrots, or green beans for variety and seasonal flavors.
- → What is the recommended internal temperature for properly cooked chicken?
Cook chicken until it reaches an internal temperature of 165°F (74°C) to ensure it is safe and juicy.
- → Is this dish gluten-free?
Yes, this meal is naturally gluten-free when using gluten-free store-bought pesto or homemade pesto without gluten ingredients.
- → How do I make the pesto dairy-free?
Choose or prepare pesto without cheese to keep the dish dairy-free while maintaining fresh herb flavors.