chefsarah.ca

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup basil pesto (store-bought or homemade)
• 1 pint cherry tomatoes
• 2 medium zucchinis, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 tablespoons olive oil
• Salt and black pepper to taste
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Place the chicken breasts on the baking sheet, leaving space between each piece.
3. Spread a generous amount of basil pesto over each chicken breast, ensuring they are evenly coated on both sides.
4. In a mixing bowl, combine the cherry tomatoes, sliced zucchinis, and bell pepper slices. Drizzle the olive oil over the vegetables and toss them until well coated. Season with salt and black pepper to taste.
5. Arrange the seasoned vegetables around the pesto-coated chicken breasts on the baking sheet.
6. Place the sheet pan in the preheated oven and roast for approximately 20-25 minutes or until the chicken is cooked through, and the vegetables are tender and slightly caramelized.
7. Once cooked, remove the sheet pan from the oven and let it rest for a few minutes.
8. Serve the Sheet Pan Pesto Chicken with Roasted Vegetables on a platter, garnishing with fresh basil leaves if desired.

Note: Feel free to customize this sheet pan meal with your favourite seasonal vegetables. You can also add sliced red onions, asparagus, or broccoli to create your own delightful medley of flavours. Additionally, you can sprinkle some grated Parmesan cheese over the roasted vegetables for an extra burst of savoury goodness.

Happy cooking!