Sheet Pan Pesto Chicken Meal Prep Bowls
These Sheet Pan Pesto Chicken Meal Prep Bowls are a delicious way to enjoy your veggies and basil pesto, and they're a low carb lunch idea that comes together in 30 minutes!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 4 servings
- 3 tbsp olive oil, divided
- 2 cups basil, packed
- 1/2 cup Parmesan cheese
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 chicken breasts, diced
- 1 package Cherry tomatoes
- 1/2 head broccoli, cut into florets
- 1 small zucchini, cut thickly
- 1 package mushrooms cut in half
Preheat oven to 400 F. In a Magic Bullet, blender or food processor, blend 2 tbsp olive oil, basil, parmesan cheese, garlic, salt and pepper together until smooth (you may need to add 1-2 tsp of water to get it to blend). You will only use about half of the pesto; either cut the recipe in half for this serving or save the rest for another meal.
Add chicken and mushrooms to large sheet pan and toss with 1 tbsp of olive oil and 2 tbsp of pesto. Bake in oven for 10 minutes. Remove from oven and drain excess liquid.
Add remaining vegetables and another 1-2 tbsp of pesto. Toss to combine then bake another 10 minutes until chicken is fully cooked. Remove from oven and divide among 4 meal prep bowls. Keeps in fridge up to 5 days.
Calories: 312kcal | Carbohydrates: 5g | Protein: 30g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 70mg | Sodium: 682mg | Potassium: 441mg | Fiber: 1g | Sugar: 2g | Vitamin A: 9% | Vitamin C: 44% | Calcium: 33% | Iron: 8%