ONE PAN PESTO CHICKEN AND VEGETABLES
My favorite thing about this easy baked Pesto Chicken and Vegetables is that it's all made in one pan! A healthy 30 minute meal for quick weeknight dinners.
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Pre-heat oven to 425F.
- In a large bowl, combine the chicken, veggies, and pesto until the chicken and veggies are coated well with pesto.
- Transfer mixture to a large sheet pan and bake for 15-20 minutes. If desired drizzle with mozzarella cheese during the last 5 minutes of baking.
Nutrition Facts : Calories 341 kcal, Carbohydrate 9 g, Protein 31 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 85 mg, Sodium 443 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
WEEKDAY MEAL-PREP PESTO CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken thighs, salt, pepper, green beans, cherry tomato, basil pesto
Provided by Robin Broadfoot
Categories Lunch
Time 22m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large pan, heat olive oil and add chicken thighs.
- Season with salt and pepper. When the chicken is completely cooked through, remove from pan.
- Slice into strips, and set aside.
- Add green beans and cook until crisp tender.
- Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
- Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 350 calories, Carbohydrate 15 grams, Fat 24 grams, Fiber 5 grams, Protein 22 grams, Sugar 7 grams
ONE-PAN PESTO CHICKEN AND VEGGIES
Delicious Pesto Chicken and Veggies. Sun-dried tomatoes, asparagus, cherry tomatoes in a delicious basil pesto sauce. 30 minutes from start to finish, everything is cooked in one pan. Gluten free, healthy, Mediterranean style recipe.
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.
- Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.
- Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.
Nutrition Facts : Calories 423 kcal, Carbohydrate 12 g, Protein 23 g, Fat 32 g, SaturatedFat 7 g, Cholesterol 112 mg, Sodium 261 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
ONE-PAN PESTO CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, large zucchinis, cherry tomato, garlic, olive oil, salt, pepper, pesto, shredded mozzarella cheese
Provided by Jordan Kenna
Categories Dinner
Yield 3 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400˚F (200˚C).
- Line a baking tray with aluminum foil.
- Lay out the 3 chicken breasts in the middle of the baking tray. Spread the zucchini evenly on one end and the cherry tomatoes on the other.
- Sprinkle the olive oil, garlic, salt, and pepper evenly over everything. Toss veggies to coat.
- Pour the jar of pesto evenly over the chicken breasts and top with mozzarella cheese.
- Bake in a preheated oven for 25-30 minutes.
- Rest chicken 10 minutes before serving. Lay chicken on bed of vegetables and sprinkle mozzarella to serve.
- Enjoy!
Nutrition Facts : Calories 590 calories, Carbohydrate 10 grams, Fat 33 grams, Fiber 1 gram, Protein 61 grams, Sugar 4 grams
ONE PAN CHICKEN AND VEGGIES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, large sweet potato, broccoli, garlic, fresh rosemary, paprika, salt, pepper, olive oil
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
Steps:
- Line a baking sheet with aluminum foil. Lay out the sweet potato, chicken breasts, and broccoli.
- Evenly distribute the garlic, rosemary, paprika, salt, and pepper over the entire pan. Drizzle with olive oil.
- Bake at 400°F (200°C) for 35-40 minutes (or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear).
- Serve up and dinner's ready! For an easy cleanup, just carefully toss the aluminum foil and you're good to go.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 38 grams, Fat 20 grams, Fiber 9 grams, Protein 52 grams, Sugar 10 grams
ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY
Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
- Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
- Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
- Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
- To serve, sprinkle parmesan cheese and basil on top!
- Enjoy!
Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams
ONE-PAN CHICKEN & VEGGIE MEAL PREP RECIPE BY TASTY
Here's what you need: sweet potato, brussels sprouts, carrot, broccoli, chicken breast, olive oil, fresh rosemary, fresh thyme, garlic, salt, pepper
Provided by Claire Nolan
Categories Lunch
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425˚F (220˚C).
- Cut vegetables. Place each in a separate corner of a baking pan lined with parchment paper.
- NOTE: Broccoli and Brussels sprouts cook faster, keep the cuts thicker for those. Sweet potato and carrots take more time - dice them, or cut them thinner.
- Season veggies with olive oil, salt, pepper, rosemary, thyme, and garlic.
- Season both sides of the chicken with olive oil, salt, pepper, and the remaining rosemary, thyme, and garlic over parchment paper.
- Seal parchment paper to keep chicken moist, and place on the center of the baking pan.
- Bake for 25-30 minutes, until chicken is fully cooked and veggies are done to your liking.
- This meal works great with brown rice, so feel free to add some to your meal prep as well.
- Unwrap and slice the chicken.
- Separate veggies into each tupperware with chicken.
- NOTE: If using plastic tupperware, allow food to cool down first
- Can be refrigerated up to 4 days.
- Nutrition Calories: 1556 Fat: 39 grams Carbs: 261 grams Fiber: 19 grams Sugars: 52 grams Protein: 44 grams
- Enjoy!
Nutrition Facts : Calories 310 calories, Carbohydrate 14 grams, Fat 11 grams, Fiber 3 grams, Protein 37 grams, Sugar 3 grams
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