Pesto Chicken with Vegetables
This vibrant and flavorful Pesto Chicken with Vegetables is a gluten-free delight, perfect for a quick and healthy weeknight dinner. Tender chicken breasts are coated in a homemade or store-bought pesto and baked alongside colorful vegetables for a complete and satisfying meal.
45 min
Total Time
4
Servings
easy
Difficulty
15 min
Prep Time
30 min
Cook Time
45 min
Total Time
Ingredients
- 4 Boneless, skinless chicken breasts
- 1/2 cup Pesto (gluten-free)
- 1 cup Broccoli florets
- 1 cup Cherry tomatoes
- 1 Red bell pepper
- 1 Yellow bell pepper
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 tablespoon Lemon juice
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 8 oz Gluten-free pasta (optional)
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, toss broccoli, cherry tomatoes, red bell pepper, and yellow bell pepper with olive oil, garlic, oregano, salt, and pepper.
- 3
Place the vegetables in a single layer on a baking sheet.
- 4
Spread pesto evenly over the chicken breasts.
- 5
Arrange the pesto-coated chicken breasts on top of the vegetables on the baking sheet.
- 6
Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- 7
Drizzle lemon juice over the chicken and vegetables.
- 8
Serve immediately. Optionally, serve over gluten-free pasta.
Tips & Notes
- •For extra flavor, marinate the chicken in pesto for at least 30 minutes before baking.
- •Feel free to substitute or add other vegetables, such as zucchini, asparagus, or carrots.
- •Ensure the pesto you use is certified gluten-free, as some commercially prepared pestos may contain gluten.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.