Pesto Chicken & Veggie Tray Bake

Name: Pesto Chicken & Veggie Tray Bake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 600 g Chicken thighs; 400 g Broccoli florets; 200 g Cherry tomatoes; 300 g Bell peppers; 150 g Red onion; 120 g Pesto; 30 ml Olive oil; 5 g Salt; 2 g Pepper

Sheet-pan chicken and veggies tossed with pesto. Easy to prepare and great for a make-ahead lunch or dinner.

Total: 1 h 5 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 385
Protein: 32 g
Fat: 24 g
Carbs: 12 g

Ingredients

for 4 servings

Chicken thighs600 g
Broccoli florets400 g
Cherry tomatoes200 g
Bell peppers300 g
Red onion150 g
Pesto120 g
Olive oil30 ml
Salt5 g
Pepper2 g

Method

4 steps

Preheat oven to 200C.
In a large bowl, toss the chicken thighs, broccoli, cherry tomatoes, bell peppers, and red onion with the pesto, olive oil, salt, and pepper until evenly coated.
Spread the mixture in a single layer on a large baking sheet.
Bake for 40 to 45 minutes, or until the chicken is cooked through and the vegetables are tender.