Description
Bright and flavorful, this chicken and vegetables dish is made on a sheet pan for an easy weeknight dinner.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, cut into chunks
- 12 ounces green beans, trimmed and cut into 2-inch pieces
- 2 broccoli crowns, cut into small florets
- 2 tablespoons avocado oil
- Salt and pepper
- 1/2 cup basil pesto, homemade or store-bought
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400 degrees.
- Season the chicken pieces with salt and pepper.
- In a large mixing bowl, combine the vegetables, chicken, and pesto until everything is evenly coated.
- Spread 1 tablespoon avocado oil on a rimmed baking sheet, and then spread the second tablespoon avocado oil on a second rimmed baking sheet.
- Evenly distribute the chicken and vegetable mixture among the two rimmed baking sheets.
- Bake in the preheated oven for 20 minutes, switching the location of the baking sheets from top to bottom rack after 10 minutes.
- Sprinkle each sheet pan with 1/2 cup of mozzarella cheese and then broil in the oven for 2 minutes, allowing each sheet pan 1 minute on the rack closest to the broiler. Enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner recipes
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 557
- Sugar: 9.8 grams
- Fat: 27.1 grams
- Saturated Fat: 4.2 grams
- Trans Fat: 0 grams
- Carbohydrates: 29.9 grams
- Fiber: 11.5 grams
- Protein: 53 grams