This one-pan chicken pesto with vegetables is the perfect thing to make on a weeknight. It's paleo, Whole30, AIP, and incredibly delicious.
Course One Pan
Cuisine Italian
Keyword italian, one pan, weeknight meals
Prep Time 5 minutesmins
Cook Time 35 minutesmins
Servings 3-4 servings
Calories 556
Author Michelle
Ingredients
For the sheet pan
2lbchicken thighsbone-in, skin on (sub chicken breast)
2carrotschopped into thin circles
2medium zucchinissliced
1cupbroccoli florets
1medium red onionroughly chopped
½tspsea salt
½tspblack pepperomit for AIP
For the mint basil pesto
1cuparugula
1cupfresh basil
2tbspfresh mint
½cupavocado oilsub olive oil if you're okay with cooking with it
¼cupfresh lemon juice
1cloveof garlicpeeled and minced
½tspsea salt
Instructions
Combine the pesto ingredients in a blender until thoroughly combined and set aside.
Preheat the oven to 400 F and line a large baking sheet with parchment paper
Place all of the sheet pan ingredients on the pan and evenly space them, not to overcrowd the pan (see notes). Evenly coat the chicken and vegetables with the pesto, reserving about 1-2 tbsp of the pesto on the side for later topping if desired.
Place in the oven and periodically flip the veggies every 10 minutes or so to evenly bake. Bake for 30-35 minutes, or until chicken reaches an internal temperature of 165 F.
Remove from the oven and top with additional pesto if desired before serving.
Notes
Note that the photos were taken on a slightly smaller pan than the dish was cooked on. Be sure to not overcrowd the pan! You can easily scale down the recipe to fit your pan.All nutritional information are estimations and will vary. Estimations do not include optional ingredients.