One Sheet Pesto Chicken and Veggies
Ingredients
Main Dish
-
5
lbs
trimmed boneless chicken thighs
-
1
large
zucchini, cubed
-
1
large
yellow squash, cubed
-
1
large
eggplant, cubed
-
1
large
yellow bell pepper, cubed
-
1
large
red bell pepper, cubed
-
1
large
red onion, cubed
Pesto
-
5
cloves
garlic
-
1
bunch
green onion, chopped
-
1
cup
basil, packed
-
1
cup
spinach, packed
-
1
unit
shallot
-
¼
cup
nutritional yeast
-
⅓
cup
cashews
-
⅓
cup
walnuts (or all cashews)
-
2
units
lemons, juiced
-
⅔
cup
olive oil
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Trim and chop the chicken and veggies, then lay the veggies on the parchment paper and place the chicken thighs on top.
- In a high-speed blender, blend all pesto ingredients, scraping down the sides as needed. If too thick, add a few tablespoons of water.
- Pour the pesto over the chicken and veggies, tossing everything to ensure it's fully coated. Place the chicken on top of the veggies.
- Bake for 32-35 minutes or until the chicken reaches an internal temperature of 165°F.
Nutrition Facts (estimated)
Servings
8
Calories
400
Total fat
25g
Total carbohydrates
20g
Total protein
30g
Sodium
300mg
Cholesterol
100mg
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