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Pesto Chicken Sheet Pan

Serving Size

3-4

Ingredients

  • 2 cups cherry tomatoes (whole or halved)
  • 1 medium zucchini, chopped into 1-inch pieces
  • 2 chicken breasts (about 1 lb), cut into bite-sized pieces
  • 3 tbsp olive oil, divided
  • 2 tbsp pesto
  • ½ tsp salt (adjust to taste)
  • ¼ tsp black pepper

Directions

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  • Prepare the ingredients: Wash the tomatoes and zucchini. Chop the zucchini into 1-inch pieces and cut the chicken into bite-sized pieces on a separate cutting board.
  • Season the chicken: In a mixing bowl, combine the chopped chicken with 1 tbsp olive oil, salt, pepper, and 2 tbsp pesto. Stir until well-coated.
  • Bake the chicken: Spread the chicken evenly on the prepared baking sheet and bake for 8 minutes.
  • Prepare the vegetables: While baking the chicken, toss the tomatoes and zucchini in a bowl with the remaining 2 tbsp olive oil and additional pesto (if desired).
  • Combine and bake: After 8-10 minutes, remove the chicken from the oven and add the vegetables to the baking sheet. Spread everything evenly and return to the oven.
  • Finish baking: Bake for another ~ 15 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
  • Serve & enjoy: Plate as is or serve over pasta, rice, or roasted potatoes.

Notes

Food Safety: Use separate cutting boards for meat and produce to prevent cross-contamination. Pesto Variations: Choose a store-bought or homemade pesto that fits your dietary needs (nut-free, dairy-free options available). Serving Suggestions: This dish pairs well with quinoa, pasta, or a fresh side salad. Gestational diabetes carb count: ~ 6 g of total carbs if divided into four servings.

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