Sheet Pan Pesto Chicken Recipe
A quick and flavorful sheet pan pesto chicken recipe loaded with juicy chicken breasts, crisp broccoli, and colorful bell pepper. It's high in protein, low in carbs, and great for a busy weeknight dinner.
Video
Ingredients
- 2 large chicken breast
- 12 ounces broccoli florets
- 1 large red bell pepper
- 1 red onion
- 1/2 cup pesto
- 1 cup shredded parmesan or mozzarella
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Using a very sharp knife carefully slice through the chicken breast as if you are butterflying it, but slice it all the way through. This will leave you with four thinner, uniform chicken breasts.
- Spread the pesto on both sides of the chicken breast. Place the chicken on one end of the baking sheet.
- On the other side of the baking sheet add the broccoli, bell pepper and red onion. Drizzle with olive oil (I used spicy olive oil) and season with salt and pepper. Use your hands to toss to coat.
- Baking for 15 minutes. Remove from the oven and toss the vegetables.
- Sprinkle the chicken with cheese and bake an additional 5-10 minutes until the chicken has reached an internal temperature of 160 degrees F.
Notes
*Remember, the cooking time will depend on the width of your chicken breast.
Net carbs are 7 g per serving
Nutrition
Serving: 1/4 of recipeCalories: 371kcalCarbohydrates: 11gProtein: 42gFat: 17gCholesterol: 103mgSodium: 542mgFiber: 4gSugar: 4g
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