Description
This one-pan chicken pesto with vegetables is the perfect thing to make on a weeknight. It’s paleo, Whole30, AIP, and incredibly delicious.
Ingredients
Scale
For the sheet pan
- 2 lb chicken thighs, bone-in, skin on (sub chicken breast)
- 2 carrots, chopped into thin circles
- 2 medium zucchinis, sliced
- 1 cup broccoli florets
- 1 medium red onion, roughly chopped
- 1/2 tsp sea salt
- 1/2 tsp black pepper (omit for AIP)
For the mint basil pesto
- 1 cup arugula
- 1 cup fresh basil
- 2 tbsp fresh mint
- 1/2 cup avocado oil (sub olive oil if you’re okay with cooking with it)
- 1/4 cup fresh lemon juice
- 1 clove of garlic, peeled and minced
- 1/2 tsp sea 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.
- Prep Time: 5
- Cook Time: 35
- Category: one pan
- Method: oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 556
- Fat: 32.5g
- Carbohydrates: 24.5g
- Fiber: 4.2g
- Protein: 43g
Keywords: one pan, weeknight meals, italian