Description
A healthy and flavorful Italian-inspired dish featuring juicy chicken, tender broccoli, and caramelized carrots. All ingredients roast together in one pan for easy cleanup and bold pesto-infused flavor.
Ingredients
4 chicken breasts (5 oz each), 2 cups fresh pesto (store-bought or homemade, anchovy-free), 1 head broccoli (cut into florets), 4 medium carrots (peeled and sliced), 4 garlic cloves (minced), 1 cup shredded Parmesan (optional), 2 tbsp olive oil (or avocado oil), salt and pepper to taste, optional: fresh herbs like rosemary or thyme
Instructions
Preheat the oven to 400°F (200°C)
Line a large baking sheet with parchment paper or aluminum foil
Cut the chicken breasts in half so they lay flat, about 1-inch thick
In a bowl, combine the pesto with minced garlic, salt, pepper, and optional herbs
Add the chicken to the bowl, and toss until well coated
Arrange the chicken and vegetables on the prepared baking sheet
Drizzle with olive oil and sprinkle Parmesan if desired
Bake for 30 minutes or until the chicken is cooked through and the vegetables are tender
Notes
For a juicier option, use boneless thighs instead of breasts
Frozen broccoli can be used as a substitute
Zucchini or green beans are great alternatives to carrots
Parmesan is optional; skip for a dairy-free option or add nutritional yeast for a cheesy flavor
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg