Sheet Pan Pesto Chicken and Veggies
Prep time
Cook time
Total time
Serves: 2 servings
  • ½ lb. boneless, skinless chicken breast, cut into 1" cubes
  • 4 small yukon gold potatoes, cut into sixths
  • 12 spears asparagus, cut into 1" pieces
  • ½ pint cherry tomatoes, halved
  • 1 orange bell pepper, cut into bite-sized pieces
  • Salt & pepper
  • 2 Tbsp. pesto
  1. Preheat your oven to 425F.
  2. Grab a large mixing bowl, and add the chicken, potatoes, asparagus, tomatoes, and bell pepper pieces. Sprinkle with salt and pepper.
  3. Stir in the pesto with a big spoon, and coat all the ingredients evenly.
  4. Dump the bowl out onto a baking sheet, and spread all the ingredients out so they are in a single, even layer.
  5. Bake for 35 minutes.
  6. Top with cheese and red pepper flakes if you'd like!
Recipe by Ally's Cooking at