Use 2 sheet pans if you need to so chicken and veggies are in a single layer.  Add any veggies you like.


Use pesto from the refrigerated section of the grocery store, or make your own!


Pesto Chicken Sheet Pan Supper


2 pounds boneless, skinless chicken breasts, cut into 2 inch cubes

2 cups broccoli

1 zucchini, chopped

1 pound asparagus, chopped

1 cup grape tomatoes

1/2 cup pesto

Parmesan cheese for garnish, optional


Place chicken and vegetables on a sheet pan and add pesto.  Toss everything together to cover it all in pesto.    Bake at 425° for 10 minutes, stir, and cook another 10 minutes (20 minutes total). Serve with pasta, tortellini, rice, or cauliflower rice.