Basil Pesto Chicken and Vegetable Sheet Pan Meal

Basil Pesto Chicken and Vegetable Sheet Pan Meal

12 ingredients
180 calories
35 min cook time


12 total
2 teaspoons dry ranch seasoning mix
2 teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper
3 cloves garlic, finely chopped
1 pound boneless, skinless chicken breast halves, chopped into 1-inch pieces
3 cups broccoli florets, chopped into 1-inch pieces
1 cup coarsely chopped zucchini
1 cup thinly sliced carrots
1/3 cup Buitoni® Refrigerated Pesto with Basil
½ cup Buitoni® Refrigerated Freshly Shredded Parmesan Cheese
10 ounces baby Yukon Gold potatoes, chopped in ½-inch pieces (about 2 cups)


Prep: 20
Cook: 35
Wait: 0
Serving: 6
Step 1
Whisk pesto, garlic, ranch seasoning, mustard, salt and pepper in small bowl; set aside.
Preparation: 3 min
Step 2
Place potatoes in a large bowl. Add 2 tablespoons pesto mixture; stir to coat. Line large 15 x 10-inch sheet pan with foil; spray with nonstick cooking spray. Place potatoes on pan.
Preparation: 5 min
Step 4
Place chicken, broccoli, zucchini and carrots in same large bowl. Add remaining pesto mixture; toss to coat. Remove sheet pan from oven after cooking potatoes; push potatoes to one side of pan, keeping in a single layer. Add chicken and vegetables; arrange in a single layer with a large spatula.
Preparation: 10 min
Step 6
Sprinkle chicken and vegetables with cheese.
Preparation: 2 min
Step 3
Bake at 400° F for 15 minutes.
Cooking: 15 min
Step 5
Bake for 15 minutes.
Cooking: 15 min
Step 7
Bake for an additional 5 to 10 minutes or until chicken is cooked through.
Cooking: 5 min

Nutrition Information

180 calories per serving
Serving size: 6
2.62g fat
14.04g carbs
24.46g protein
% DV*
Total Fat 3g
Saturated Fat 1g
Cholesterol 58mg
Sodium 212mg
Carbohydrates 14g
Dietary Fiber 3g
Sugars 3g
Protein 24g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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