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Sheet Pan Pesto Chicken & Broccoli

Servings: 4

Ingredients

  • 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

To serve:

  • cherry tomatoes halved
  • cooked quinoa or brown rice

Instructions

  • 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.
  • Enjoy!