Pesto Chicken with Roasted Vegetables

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Ingredients

  • 6 chicken breasts
  • 6 tablespoons pesto
  • 3 medium zucchinis, sliced into 1/2-inch rounds
  • 3 bell peppers, sliced into 1-inch strips
  • 3 cups cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

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Meal image

Pesto Chicken with Roasted Vegetables

Juicy chicken breasts topped with pesto, roasted alongside a medley of vegetables.

6
10 minprep time
25 mincook time

Instructions

  1. Preheat oven to 400°F.
  2. Slice zucchinis (3 medium) into 1/2-inch rounds.
  3. Slice bell peppers (3) into 1-inch strips.
  4. Halve cherry tomatoes (3 cups).
  5. Pat chicken breasts (6) dry and season with salt (1 teaspoon) and black pepper (1/2 teaspoon).
  6. In a large bowl, toss zucchini (3 medium), bell peppers (3), and cherry tomatoes (3 cups) with olive oil (2 tablespoons), salt (1 teaspoon), and black pepper (1/2 teaspoon).
  7. Spread the vegetables evenly on a large baking sheet.
  8. Place the seasoned chicken breasts (6) on top of the vegetables.
  9. Spread pesto (6 tablespoons) evenly over each chicken breast.
  10. Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
  11. Serve immediately.