Pesto Chicken and Veggies

A simple sheet pan meal that comes together without any effort!


  • 1 lb boneless skinless chicken breasts, cut into small chunks
  • 2 red bell peppers, cut into chunks
  • 1 bunch asparagus, cut into 1 inch pieces
  • 1/2 cup prepared pesto


  1. In a gallon ziploc bag, combine chicken, peppers, and asparagus.
  2. Add in pesto and close bag, removing as much of the air as possible. Massage bag to mix pesto in well. Refrigerate and marinate for up to 24 hours.
  3. Preheat oven to 400°. Line large baking sheet with tin foil and spray with nonstick spray.
  4. Pour chicken mixture onto pan and spread into even layer.
  5. Bake chicken for 25 minutes, stirring halfway through. Serve over rice or your favorite side dish.

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