Sheet Pan Pesto Chicken and Veggies-- it only takes one pan for this sheet pan supper! Chicken breasts, mini potatoes and bell peppers are topped with basil pesto and baked! So good and so, so easy! No dishes and No mess!
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Sheet Pan Pesto Chicken and Veggies

You only need one pan for this sheet pan supper! Chicken breasts, mini potatoes and bell peppers are topped with basil pesto and baked! So good and so, so easy! No dishes and No mess!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 351kcal
Author Heather Cheney

Ingredients

  • 4 whole boneless skinless chicken breast halves
  • salt and pepper
  • 8 ounces prepared basil pesto
  • 1.5 pounds mini potatoes
  • 1 whole green bell pepper sliced
  • 1 whole red bell pepper sliced
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 400 degrees.
  • Spray sheet pan with cooking spray and arrange chicken breasts on pan. Season well with salt and pepper.
  • Spoon 1.5 tablespoons of pesto over each chicken breast and spread evenly.
  • Place potatoes and peppers in a large bowl and toss with remaining pesto and salt.
  • Arrange potatoes and peppers around the chicken. Bake for 35-50 minutes or until the chicken is cooked through and potatoes are tender. -- my chicken breasts were thin-cut so they cooked in about 35 minutes.

Nutrition

Serving: 1serving | Calories: 351kcal | Carbohydrates: 34g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 686mg | Potassium: 716mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1145IU | Vitamin C: 33.8mg | Calcium: 112mg | Iron: 1.7mg