Sheet Pan Pesto Chicken

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Sheet Pan Pesto Chicken


Sheet Pan Pesto Chicken


  • 16 oz. chicken breasts, diced
  • ¼ cup basil pesto
  • 1 cup mushrooms, cut in half
  • 1 red pepper (or 1 cup cherry tomatoes)
  • 1 head broccoli, cut into florets (2 cups)
  • 1 zucchini, cut thickly (1 ¼ cups)
  • Salt and pepper, to taste
  • Zero-calorie nonstick cooking spray

Pesto Ingredients:

  • ¼ cup chicken broth or water
  • ¼ cup fresh basil leaves
  • 2 Tbsp apple cider vinegar
  • 3 cloves raw garlic
  • 2 Tbsp lemon juice
  • ¼ tsp dried oregano
  • Salt and pepper, to taste
  1. Preheat oven to 400°F.

  2. Purée the ingredients for the basil pesto in a food processor. Set aside.

  3. Add chicken and mushrooms to sheet pan. Spray with zero-calorie nonstick cooking spray and toss with 2 Tbsp of pesto, seasoning with salt and pepper to taste. Bake in oven for 8 minutes. Remove from oven and drain excess liquid.

  4. Add red pepper, broccoli, and zucchini, tossing with 2 Tbsp of pesto. Bake another 8 minutes until chicken is fully cooked.

Appetizer, Dinner, Lunch
Chicken, Pesto, Vegetables

For Flex™ Patients: Top with pine nuts (1 Tbsp) | Recipe Yields: 16 oz. of protein, 5 1/4 cups of vegetables

Stephanie Bray

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