Sheet Pan Pesto Chicken & Broccoli
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!
Like this? Leave a comment below!