One Pan Chicken Pesto with Vegetables

Serving Size: 10

This one-pan chicken pesto with vegetables is the perfect thing to make on a weeknight. It’s paleo, Whole30, AIP, and incredibly delicious.

Recipe by: Michelle

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook30

Passive0

Recipe Serving Size10

Cooking Tools Required

Blender, Cutting board, Heavy duty rimmed baking sheet, Instant read thermometer, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives

Ingredients

5 pound free range bone-in skin-on chicken thigh
5 carrot chopped into thin circles
5 zucchini sliced
2.5 cup broccoli florets
2.5 red onion roughly chopped

For the mint basil pesto:

2.5 cup arugula
2.5 cup fresh basil
5 tablespoon fresh mint
3/4 cup avocado oil
1/2 cup fresh lemon juice
2 clove garlic peeled and minced
1 teaspoon sea salt

Instructions

Combine the pesto ingredients in a blender until thoroughly combined and set aside.
Preheat the oven to 400 F and line a large baking sheet with parchment paper
Place all of the sheet pan ingredients on the pan and evenly space them, not to overcrowd the pan (see notes). Evenly coat the chicken and vegetables with the pesto, reserving some of the pesto on the side for later topping if desired.
Place in the oven and periodically flip the veggies every 10 minutes or so to evenly bake. Bake for 30-35 minutes, or until chicken reaches an internal temperature of 165 F.
Remove from the oven and top with additional pesto if desired before serving.

Notes

Be sure to not overcrowd the pan

Reheating Instructions

Heat in 350 degree oven for 20 minutes or until heated through, or in a saute pan over medium heat.

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