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.
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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
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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.
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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.
