Description
Pesto Chicken and Veggie Sheet Pan Dinner
Ingredients
6 boneless, skinless chicken thighs
1 lb baby potatoes, halved
1 pint cherry tomatoes
1/4 cup pesto (store-bought or homemade)
3 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
Fresh basil leaves (for garnish)
Directions
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Prepare veggies: In a large bowl, toss baby potatoes with 2 tbsp olive oil, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
Season chicken: Rub chicken thighs with 1 tbsp olive oil, then coat with pesto. Nestle the chicken among the potatoes.
Add cherry tomatoes: Scatter cherry tomatoes across the baking sheet.
Bake: Roast for 30–35 minutes, or until the chicken is cooked through (internal temp 165°F/74°C) and the potatoes are tender.
Serve: Garnish with fresh basil leaves and serve warm with crusty bread or a side salad.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: ~400 kcal per serving
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