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Homemade Sheet-Pan Pesto Chicken & Zucchini Rounds recipe photo
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Sheet-Pan Pesto Chicken & Zucchini Rounds

This Sheet-Pan Pesto Chicken & Zucchini Rounds is an easy, flavorful one-pan meal with tender chicken, vibrant veggies, and a fragrant pesto sauce.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Keyword: Chicken, Easy, Healthy, Pesto, Quick, Sheet-Pan
Servings: 4 servings

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1/2 cup pesto sauce
  • 2 medium zucchinis sliced into rounds
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/4 cup grated Parmesan cheese optional

Instructions

Step 1: Prepare the Chicken

  • Begin by preheating your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels to help the pesto stick better. In a small bowl, mix the pesto sauce with the garlic powder, Italian seasoning, salt, and pepper until well combined.

Step 2: Coat the Chicken

  • Place the chicken breasts on a large baking sheet lined with parchment paper or foil for easy cleanup. Generously brush or spoon the pesto mixture over each chicken breast, ensuring they are well coated on all sides.

Step 3: Arrange the Vegetables

  • In a separate bowl, toss the zucchini rounds, red bell pepper, and yellow bell pepper with olive oil, salt, and pepper. Spread the vegetables evenly around the chicken breasts on the sheet pan. This arrangement allows the juices from the chicken to mingle with the veggies during roasting, enhancing the flavor.

Step 4: Roast Everything

  • Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized around the edges.

Step 5: Add Parmesan and Serve

  • If you like, sprinkle grated Parmesan cheese over the chicken and vegetables during the last 5 minutes of roasting to add a savory, cheesy finish. Once done, remove from the oven and let rest for a few minutes before serving.

Equipment

  • Large baking sheet
  • Parchment paper or foil
  • Small Bowl

Notes

  • Do not overcrowd the pan to ensure proper roasting and caramelization of chicken and vegetables.
  • Let the chicken rest after roasting to keep it juicy and tender.
  • Use a meat thermometer to check that chicken reaches 165°F for safe consumption.
  • Lightly coat vegetables with olive oil to avoid greasiness.
  • Customize by swapping pesto type, adding other vegetables, or switching cheeses.