Sheet Pan Pesto Chicken
Ingredients
Pesto
-
1½
cups
fresh basil leaves
-
¼
cup
walnuts
-
¼
cup
parmesan cheese
-
2
cloves
garlic
-
½
cup
olive oil
-
to taste
salt and black pepper
Chicken and Veggies
-
1½
lbs
boneless skinless chicken breasts
-
1
lb
asparagus
-
1
pint
fresh grape tomatoes
-
½
cup
walnuts
Instructions
- Make the pesto by pulsing basil, walnuts, parmesan, and garlic in a food processor, then add olive oil and season with salt and pepper.
- Preheat the oven to 400°F and prepare a baking sheet.
- Place chicken and asparagus on the sheet pan, add ¼ cup of pesto, and season with salt and pepper.
- Spread the mixture evenly and roast in the oven for 10 minutes.
- If there's excess liquid, drain it, then add the tomatoes and toss everything.
- Continue roasting until the chicken is cooked through, about 8 to 12 minutes.
- Remove from the oven, add another ¼ cup of pesto, and sprinkle with walnuts before serving.
Nutrition Facts (estimated)
Servings
4
Calories
649
Total fat
47g
Total carbohydrates
13g
Total protein
42g
Sodium
307mg
Cholesterol
113mg
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