Sheet Pan Pesto Chicken

This Sheet Pan Pesto Chicken is a delicious low carb meal prep bowl idea that comes together in 30 minutes!

Why You’ll Love This Recipe

• One pan recipe: Everything comes together on one sheet pan, so there are less dishes to do afterwards!
• Super easy: All you have to do is cut up the chicken and veggies, toss it in the pesto, then bake in the oven.

Ingredients and substitutions

• Olive oil – or another neutral cooking oil like avocado or canola oil.
• Store-bought pesto – you can also make your own using basil, olive oil, parmesan, garlic and pine nuts.
• Salt & pepper – to taste.
• Chicken breasts – chicken thighs would also be good but would increase the calorie count.
• Veggies – swap out the veggies for any veggie of your choice like parsnips, potatoes, green beans, asparagus, etc.

How to make pesto chicken on a sheet pan

Step 1: Add everything to a sheet pan.

Add the chicken and veggies to a parchment-lined baking sheet, and toss to coat in the pesto.

Step 2: Bake in the oven.

Bake until the veggies are tender-crisp and the chicken is cooked through.

Frequently Asked Questions

What kind of pesto should you use?

You can use homemade or store-bought pesto for this recipe. I normally just use store-bought pesto as it’s easier to make, and can be found in the pasta aisle of your grocery store.

Can you make it on the stovetop instead?

If you don’t want to turn on the oven, you can definitely make this recipe on the stovetop. Simply sauté the chicken and mushrooms (and/or any other hearty vegetables) for 5-6 minutes with olive oil in a large skillet over medium heat, then sauté the rest of your vegetables for another 10 minutes along with the pesto.

What do you serve these pesto bowls with?

You can serve this pesto chicken alone to make it a low-carb meal, or add on some sides like your favourite pasta noodles, rice or cauliflower rice, quinoa or roasted potatoes. You can even repurpose the leftovers and turn them into pita pizza.

Storing and reheating

You can store this recipe in meal prep bowls in the fridge for up to 5 days. To reheat, simply sprinkle a tiny bit of water over top to keep the chicken from drying out, then microwave for 1-2 minutes. You can also mix in some extra fresh/jarred pesto for more flavour!

Freezing this recipe

You can try storing your pesto chicken in the freezer, but you won’t be able to freeze the veggies, as they won’t defrost well. You can freeze the chicken on its own in Ziploc bags or meal prep containers for up to 3 months, then defrost in the fridge and reheat as normal.

Meal prep tools for this recipe

• Grab some glass meal prep bowls for your leftovers.
• I get all my free-range chicken breasts from Butcher Box.