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Sheet Pan Pesto Chicken & Broccoli
Bright One-Sheet Pan Pizazz happening right here.
Great for a quick complete weeknight dinner, also FANTASTIC for weekly Meal Prep!
In just over 30 minutes your nutritious meal is ready to eat.
We quickly coated the chicken pieces in our bright tangy fresh pesto, which adds SO MUCH SASS and freshness to our finished meal. Just such a great combo throughout spring and summer!
I utterly adore sheet pan recipes – and this one will likely require a permanent spot in our dinner rotation.
One Pan method means less cleanup and more time to enjoy.
Each time I make a batch of homemade pesto I ask myself why I don’t make it more often! It’s just SO good, and brightens up any meal!
I hope you enjoy this recipe and it becomes one that you make throughout the upcoming spring and summer months because it’s such a bright and beautifully balanced meal!
Try this with our Homemade Pesto Recipe.
Divide your chicken/broccoli mixture equally into 4 separate air-tight containers. Add a 1/2 cup cooked quinoa or brown rice to each serving.
Cover with lids and store in the refrigerator for up to 4 days.
- 1 large head of broccoli, cut into bite-sized florets
- 1 Tbsp avocado oil or olive oil
- sea salt and ground black pepper, to taste
- 1 1/2 lbs boneless skinless chicken thighs, cut into 2-inch pieces
- 1/4 cup homemade pesto sauce, plus more to serve
- cherry tomatoes, halved
- cooked quinoa or brown rice
Place your pesto sauce over the chicken pieces in a big bowl and toss to coat really well. Set aside.
Preheat your oven to 375 degrees f. and line a large sheet pan with parchment paper.
Place the broccoli florets on your prepared pan and toss with oil, sea salt, and pepper.
Transfer your pesto chicken to the sheet pan, among the broccoli pieces.
Bake for 25 minutes, until the chicken is fully cooked through.
Transfer to meal prep containers on top of cooked quinoa or brown rice, then add cherry tomatoes and additional pesto sauce, if desired.