Pesto Chicken & Cherry Tomato Sheet Pan Delight

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- 4 boneless, skinless chicken thighs - 1 cup cherry tomatoes, halved - 1/2 cup basil pesto (store-bought or homemade) - 1 medium zucchini, sliced into half-moons - 1 bell pepper (red or yellow), sliced - 3 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh basil leaves for garnish - Alternatives for chicken thighs: You can use chicken breasts or drumsticks. Both options work well and stay juicy. - Variations for vegetables: Try using asparagus, broccoli, or green beans. These add crunch and flavor. - Homemade pesto recipe: Blend 2 cups of fresh basil, 1/4 cup pine nuts, 1/2 cup olive oil, 1/2 cup Parmesan cheese, and garlic to taste. This creates a fresh, tasty pesto. The right ingredients make all the difference in your dish. Use fresh items for the best flavors. Feel free to mix and match based on what you have. This way, you can make your own version of Pesto Chicken & Cherry Tomato Sheet Pan. Enjoy the fun of cooking! First, you need to marinate the chicken thighs. Take a large bowl and add the chicken. Pour half of the basil pesto over it. Mix well to coat every piece. Let it sit for about 10 minutes. This helps the chicken absorb all that tasty flavor. Make sure the pesto covers the chicken evenly. If you see any dry spots, add a little more pesto. This will give you a juicy and flavorful chicken. Next, it’s time to prepare the vegetables. Grab your cherry tomatoes, zucchini, and bell pepper. Cut the cherry tomatoes in half. Slice the zucchini into half-moons. Cut the bell pepper into strips. Put all the veggies in a large bowl. Drizzle them with olive oil. Add garlic powder, salt, and pepper. Toss everything together. This makes sure each piece is seasoned well. Now, arrange the seasoned vegetables on the sheet pan. Spread them out evenly. This helps them roast nicely without steaming. Now, let’s cook your dish. Preheat your oven to 400°F (200°C). Once it’s ready, create a space in the center of the sheet pan for the chicken. Place the marinated chicken thighs there. Spoon the rest of the pesto over the chicken. This adds extra flavor as it cooks. Roast everything in the oven for 25-30 minutes. To check for doneness, use a meat thermometer. The chicken needs to reach 165°F (75°C). While cooking, the vegetables should become tender and caramelized. When everything is done, take it out of the oven. Let it rest for about 5 minutes before serving. This keeps the chicken juicy. Enjoy your delicious pesto chicken and cherry tomatoes! For a burst of flavor, add spices like crushed red pepper or Italian herbs. These will give your dish a nice kick. Marinate your chicken for at least 30 minutes, or even overnight. This allows the pesto to soak in more. You will taste the difference with extra time. To check vegetable doneness, look for a slight char and tenderness. The zucchini and bell pepper should be soft but not mushy. Always let the chicken rest for about 5 minutes after roasting. This helps the juices stay inside, making it juicier when you cut into it. Pair this dish with a fresh green salad or garlic bread. A side of quinoa or rice also works well. For plating, arrange the chicken and veggies neatly on the plate. Drizzle some extra pesto on top for a beautiful finish. Don’t forget to add fresh basil leaves for color and flavor! {{image_2}} You can switch chicken for salmon or tofu. Both options add unique flavors. For salmon, use skin-on fillets for extra crispiness. Bake it for about 15-20 minutes at 400°F. If you choose tofu, press it first to remove excess water. Cut it into cubes and roast for 25-30 minutes. Adjusting the cooking time is key to keep your meal tasty. Using seasonal veggies can elevate your dish. In spring, try asparagus or peas. In summer, add corn or eggplant. For fall, include butternut squash or Brussels sprouts. Adding herbs like thyme or rosemary can enhance the taste. Fresh herbs also bring a burst of color and flavor to your meal. You can easily make this dish gluten-free. Just check your pesto for gluten content or make your own. For a low-carb option, skip the zucchini and add cauliflower instead. This keeps your meal light yet filling. You can still enjoy the flavors while sticking to your diet. After cooking, let the dish cool. Place leftovers in a shallow container. Use airtight containers for the best results. You can store the dish in the fridge for up to three days. If you want to keep it longer, freeze it. It lasts well in the freezer for about three months. To reheat, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes until warm. In the microwave, use a microwave-safe dish. Heat on medium for two to three minutes. Stir halfway to heat evenly. This keeps the flavors and textures fresh. You can prep the chicken and veggies in advance. Marinate the chicken a day before and store it in the fridge. Cut the vegetables and keep them in a separate container. This makes cooking easier on busy days. To repurpose leftovers, try making a pesto chicken wrap. You can also toss it into a salad for a fresh meal. Yes, you can use frozen chicken. Just make sure to thaw it completely first. Thawing helps the chicken cook evenly. You can do this overnight in the fridge or use cold water for a quick thaw. After thawing, follow the marinating steps as usual. To check if the chicken is done, use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, cut into the thickest part. The meat should be white and juices should run clear, not pink. Making homemade pesto is easy! You need fresh basil, garlic, nuts, cheese, and olive oil. Blend 2 cups of basil, 2 cloves of garlic, 1/3 cup of nuts (like pine nuts or walnuts), and 1/2 cup of parmesan cheese in a food processor. Slowly add 1/2 cup of olive oil while blending until smooth. Adjust salt and pepper to taste. Yes, you can prepare this dish ahead of time. Marinate the chicken and cut the veggies the day before. Store them in the fridge until you're ready to cook. This saves time on busy days and makes dinner a breeze. You can serve this dish with a fresh salad or some crusty bread. A side of rice or quinoa also works well. For a light meal, try pairing it with steamed vegetables. Don’t forget to add a drizzle of olive oil or a splash of lemon juice for extra flavor! This dish brings together chicken, bright veggies, and flavorful pesto. You learned how to marinate chicken, prepare fresh vegetables, and roast it all to perfection. With simple swaps, you can customize flavors to match your taste. Remember to store leftovers properly and reheat them right for the best experience. I hope you enjoy cooking and sharing this meal as much as I do. It’s a quick recipe that’s both tasty and satisfying.

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Are you ready to elevate your weeknight dinners with minimal fuss? The Pesto Chicken & Cherry Tomato Sheet Pan Delight is here to save you time and delight your taste buds! With juicy chicken thighs coated in vibrant pesto and sweet cherry tomatoes, this dish is a crowd-pleaser. In just a few simple steps, you can create a meal that’s both delicious and easy to clean up. Let’s dive in!

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Ingredients

Required Ingredients

– 4 boneless, skinless chicken thighs

– 1 cup cherry tomatoes, halved

– 1/2 cup basil pesto (store-bought or homemade)

– 1 medium zucchini, sliced into half-moons

– 1 bell pepper (red or yellow), sliced

– 3 tablespoons olive oil

– 1 teaspoon garlic powder

– Salt and pepper to taste

– Fresh basil leaves for garnish

Ingredient Substitutions

– Alternatives for chicken thighs: You can use chicken breasts or drumsticks. Both options work well and stay juicy.

– Variations for vegetables: Try using asparagus, broccoli, or green beans. These add crunch and flavor.

– Homemade pesto recipe: Blend 2 cups of fresh basil, 1/4 cup pine nuts, 1/2 cup olive oil, 1/2 cup Parmesan cheese, and garlic to taste. This creates a fresh, tasty pesto.

The right ingredients make all the difference in your dish. Use fresh items for the best flavors. Feel free to mix and match based on what you have. This way, you can make your own version of Pesto Chicken & Cherry Tomato Sheet Pan. Enjoy the fun of cooking!

Step-by-Step Instructions

Prepping the Chicken

First, you need to marinate the chicken thighs. Take a large bowl and add the chicken. Pour half of the basil pesto over it. Mix well to coat every piece. Let it sit for about 10 minutes. This helps the chicken absorb all that tasty flavor.

Make sure the pesto covers the chicken evenly. If you see any dry spots, add a little more pesto. This will give you a juicy and flavorful chicken.

Preparing the Vegetables

Next, it’s time to prepare the vegetables. Grab your cherry tomatoes, zucchini, and bell pepper. Cut the cherry tomatoes in half. Slice the zucchini into half-moons. Cut the bell pepper into strips.

Put all the veggies in a large bowl. Drizzle them with olive oil. Add garlic powder, salt, and pepper. Toss everything together. This makes sure each piece is seasoned well.

Now, arrange the seasoned vegetables on the sheet pan. Spread them out evenly. This helps them roast nicely without steaming.

Cooking the Dish

Now, let’s cook your dish. Preheat your oven to 400°F (200°C). Once it’s ready, create a space in the center of the sheet pan for the chicken. Place the marinated chicken thighs there.

Spoon the rest of the pesto over the chicken. This adds extra flavor as it cooks. Roast everything in the oven for 25-30 minutes.

To check for doneness, use a meat thermometer. The chicken needs to reach 165°F (75°C). While cooking, the vegetables should become tender and caramelized.

When everything is done, take it out of the oven. Let it rest for about 5 minutes before serving. This keeps the chicken juicy. Enjoy your delicious pesto chicken and cherry tomatoes!

Tips & Tricks

Flavor Enhancements

For a burst of flavor, add spices like crushed red pepper or Italian herbs. These will give your dish a nice kick. Marinate your chicken for at least 30 minutes, or even overnight. This allows the pesto to soak in more. You will taste the difference with extra time.

Ensuring Perfect Roasting

To check vegetable doneness, look for a slight char and tenderness. The zucchini and bell pepper should be soft but not mushy. Always let the chicken rest for about 5 minutes after roasting. This helps the juices stay inside, making it juicier when you cut into it.

Serving Suggestions

Pair this dish with a fresh green salad or garlic bread. A side of quinoa or rice also works well. For plating, arrange the chicken and veggies neatly on the plate. Drizzle some extra pesto on top for a beautiful finish. Don’t forget to add fresh basil leaves for color and flavor!

Variations

Different Proteins

You can switch chicken for salmon or tofu. Both options add unique flavors. For salmon, use skin-on fillets for extra crispiness. Bake it for about 15-20 minutes at 400°F. If you choose tofu, press it first to remove excess water. Cut it into cubes and roast for 25-30 minutes. Adjusting the cooking time is key to keep your meal tasty.

Seasonal Vegetable Options

Using seasonal veggies can elevate your dish. In spring, try asparagus or peas. In summer, add corn or eggplant. For fall, include butternut squash or Brussels sprouts. Adding herbs like thyme or rosemary can enhance the taste. Fresh herbs also bring a burst of color and flavor to your meal.

Dietary Modifications

You can easily make this dish gluten-free. Just check your pesto for gluten content or make your own. For a low-carb option, skip the zucchini and add cauliflower instead. This keeps your meal light yet filling. You can still enjoy the flavors while sticking to your diet.

Storage Info

Storing Leftovers

After cooking, let the dish cool. Place leftovers in a shallow container. Use airtight containers for the best results. You can store the dish in the fridge for up to three days. If you want to keep it longer, freeze it. It lasts well in the freezer for about three months.

Reheating Instructions

To reheat, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes until warm. In the microwave, use a microwave-safe dish. Heat on medium for two to three minutes. Stir halfway to heat evenly. This keeps the flavors and textures fresh.

Meal Prep Ideas

You can prep the chicken and veggies in advance. Marinate the chicken a day before and store it in the fridge. Cut the vegetables and keep them in a separate container. This makes cooking easier on busy days. To repurpose leftovers, try making a pesto chicken wrap. You can also toss it into a salad for a fresh meal.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken. Just make sure to thaw it completely first. Thawing helps the chicken cook evenly. You can do this overnight in the fridge or use cold water for a quick thaw. After thawing, follow the marinating steps as usual.

How do I know when the chicken is fully cooked?

To check if the chicken is done, use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, cut into the thickest part. The meat should be white and juices should run clear, not pink.

What is the best way to make homemade pesto?

Making homemade pesto is easy! You need fresh basil, garlic, nuts, cheese, and olive oil. Blend 2 cups of basil, 2 cloves of garlic, 1/3 cup of nuts (like pine nuts or walnuts), and 1/2 cup of parmesan cheese in a food processor. Slowly add 1/2 cup of olive oil while blending until smooth. Adjust salt and pepper to taste.

Can I prepare this dish ahead of time?

Yes, you can prepare this dish ahead of time. Marinate the chicken and cut the veggies the day before. Store them in the fridge until you’re ready to cook. This saves time on busy days and makes dinner a breeze.

What can I serve with Pesto Chicken & Cherry Tomato Sheet Pan?

You can serve this dish with a fresh salad or some crusty bread. A side of rice or quinoa also works well. For a light meal, try pairing it with steamed vegetables. Don’t forget to add a drizzle of olive oil or a splash of lemon juice for extra flavor!

This dish brings together chicken, bright veggies, and flavorful pesto. You learned how to marinate chicken, prepare fresh vegetables, and roast it all to perfection. With simple swaps, you can customize flavors to match your taste. Remember to store leftovers properly and reheat them right for the best experience. I hope you enjoy cooking and sharing this meal as much as I do. It’s a quick recipe that’s both tasty and satisfying.

- 4 boneless, skinless chicken thighs - 1 cup cherry tomatoes, halved - 1/2 cup basil pesto (store-bought or homemade) - 1 medium zucchini, sliced into half-moons - 1 bell pepper (red or yellow), sliced - 3 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh basil leaves for garnish - Alternatives for chicken thighs: You can use chicken breasts or drumsticks. Both options work well and stay juicy. - Variations for vegetables: Try using asparagus, broccoli, or green beans. These add crunch and flavor. - Homemade pesto recipe: Blend 2 cups of fresh basil, 1/4 cup pine nuts, 1/2 cup olive oil, 1/2 cup Parmesan cheese, and garlic to taste. This creates a fresh, tasty pesto. The right ingredients make all the difference in your dish. Use fresh items for the best flavors. Feel free to mix and match based on what you have. This way, you can make your own version of Pesto Chicken & Cherry Tomato Sheet Pan. Enjoy the fun of cooking! First, you need to marinate the chicken thighs. Take a large bowl and add the chicken. Pour half of the basil pesto over it. Mix well to coat every piece. Let it sit for about 10 minutes. This helps the chicken absorb all that tasty flavor. Make sure the pesto covers the chicken evenly. If you see any dry spots, add a little more pesto. This will give you a juicy and flavorful chicken. Next, it’s time to prepare the vegetables. Grab your cherry tomatoes, zucchini, and bell pepper. Cut the cherry tomatoes in half. Slice the zucchini into half-moons. Cut the bell pepper into strips. Put all the veggies in a large bowl. Drizzle them with olive oil. Add garlic powder, salt, and pepper. Toss everything together. This makes sure each piece is seasoned well. Now, arrange the seasoned vegetables on the sheet pan. Spread them out evenly. This helps them roast nicely without steaming. Now, let’s cook your dish. Preheat your oven to 400°F (200°C). Once it’s ready, create a space in the center of the sheet pan for the chicken. Place the marinated chicken thighs there. Spoon the rest of the pesto over the chicken. This adds extra flavor as it cooks. Roast everything in the oven for 25-30 minutes. To check for doneness, use a meat thermometer. The chicken needs to reach 165°F (75°C). While cooking, the vegetables should become tender and caramelized. When everything is done, take it out of the oven. Let it rest for about 5 minutes before serving. This keeps the chicken juicy. Enjoy your delicious pesto chicken and cherry tomatoes! For a burst of flavor, add spices like crushed red pepper or Italian herbs. These will give your dish a nice kick. Marinate your chicken for at least 30 minutes, or even overnight. This allows the pesto to soak in more. You will taste the difference with extra time. To check vegetable doneness, look for a slight char and tenderness. The zucchini and bell pepper should be soft but not mushy. Always let the chicken rest for about 5 minutes after roasting. This helps the juices stay inside, making it juicier when you cut into it. Pair this dish with a fresh green salad or garlic bread. A side of quinoa or rice also works well. For plating, arrange the chicken and veggies neatly on the plate. Drizzle some extra pesto on top for a beautiful finish. Don’t forget to add fresh basil leaves for color and flavor! {{image_2}} You can switch chicken for salmon or tofu. Both options add unique flavors. For salmon, use skin-on fillets for extra crispiness. Bake it for about 15-20 minutes at 400°F. If you choose tofu, press it first to remove excess water. Cut it into cubes and roast for 25-30 minutes. Adjusting the cooking time is key to keep your meal tasty. Using seasonal veggies can elevate your dish. In spring, try asparagus or peas. In summer, add corn or eggplant. For fall, include butternut squash or Brussels sprouts. Adding herbs like thyme or rosemary can enhance the taste. Fresh herbs also bring a burst of color and flavor to your meal. You can easily make this dish gluten-free. Just check your pesto for gluten content or make your own. For a low-carb option, skip the zucchini and add cauliflower instead. This keeps your meal light yet filling. You can still enjoy the flavors while sticking to your diet. After cooking, let the dish cool. Place leftovers in a shallow container. Use airtight containers for the best results. You can store the dish in the fridge for up to three days. If you want to keep it longer, freeze it. It lasts well in the freezer for about three months. To reheat, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes until warm. In the microwave, use a microwave-safe dish. Heat on medium for two to three minutes. Stir halfway to heat evenly. This keeps the flavors and textures fresh. You can prep the chicken and veggies in advance. Marinate the chicken a day before and store it in the fridge. Cut the vegetables and keep them in a separate container. This makes cooking easier on busy days. To repurpose leftovers, try making a pesto chicken wrap. You can also toss it into a salad for a fresh meal. Yes, you can use frozen chicken. Just make sure to thaw it completely first. Thawing helps the chicken cook evenly. You can do this overnight in the fridge or use cold water for a quick thaw. After thawing, follow the marinating steps as usual. To check if the chicken is done, use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, cut into the thickest part. The meat should be white and juices should run clear, not pink. Making homemade pesto is easy! You need fresh basil, garlic, nuts, cheese, and olive oil. Blend 2 cups of basil, 2 cloves of garlic, 1/3 cup of nuts (like pine nuts or walnuts), and 1/2 cup of parmesan cheese in a food processor. Slowly add 1/2 cup of olive oil while blending until smooth. Adjust salt and pepper to taste. Yes, you can prepare this dish ahead of time. Marinate the chicken and cut the veggies the day before. Store them in the fridge until you're ready to cook. This saves time on busy days and makes dinner a breeze. You can serve this dish with a fresh salad or some crusty bread. A side of rice or quinoa also works well. For a light meal, try pairing it with steamed vegetables. Don’t forget to add a drizzle of olive oil or a splash of lemon juice for extra flavor! This dish brings together chicken, bright veggies, and flavorful pesto. You learned how to marinate chicken, prepare fresh vegetables, and roast it all to perfection. With simple swaps, you can customize flavors to match your taste. Remember to store leftovers properly and reheat them right for the best experience. I hope you enjoy cooking and sharing this meal as much as I do. It’s a quick recipe that’s both tasty and satisfying.

Pesto Chicken & Cherry Tomato Sheet Pan

Indulge in the savory goodness of Pesto Chicken & Cherry Tomato Delight! This one-pan meal features tender chicken thighs drizzled with flavorful basil pesto, roasted alongside vibrant cherry tomatoes, zucchini, and bell peppers. It's perfect for a quick and delicious dinner. Ready to impress your taste buds? Click through to explore this easy recipe that packs a punch in flavor and nutrition!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup cherry tomatoes, halved

1/2 cup basil pesto (store-bought or homemade)

1 medium zucchini, sliced into half-moons

1 bell pepper (red or yellow), sliced

3 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the chicken thighs with half of the basil pesto. Ensure each piece is well coated and set aside to marinate for about 10 minutes.

      On a large sheet pan, add the halved cherry tomatoes, zucchini, and bell pepper slices. Drizzle with olive oil, garlic powder, salt, and pepper. Toss to combine.

        Create a space in the center of the sheet pan and place the marinated chicken thighs there.

          Spoon the remaining pesto over the chicken for extra flavor.

            Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The vegetables should be tender and slightly caramelized.

              Once done, remove from the oven and let it rest for 5 minutes.

                Garnish with fresh basil leaves before serving.

                  Prep Time: 10 min | Total Time: 40 min | Servings: 4

                    WANT TO SAVE THIS RECIPE?