Life can be crazy. Cooking dinner while minding the kids can be almost impossible! This is why I’m a huge fan of baking sheet pan meals. I recently made this amazing sheet pan meal that I just have to share with you. It’s chicken and veggies covered in my dairy-free pesto sauce. I mean, it’s pesto. Who doesn’t love pesto? I mixed this up with leftover cooked spaghetti squash, but is delicious on its own, on rice, or mixed in with gluten-free pasta!
Sheet Pan Pesto Chicken Recipe
What I love about this recipe is how simple it is. This recipe serves two, but if you need it to serve more, go ahead and double it. You will need one large chicken breast, 1/2 bunch of asparagus, roughly two handfuls of grape or cherry tomatoes (around 18-20), 10 ish whole button or baby bella mushrooms, a 1/4 cup pesto sauce, extra virgin olive oil, a medium-sized mixing bowl, and a large baking pan.
Preheat your oven to 350 degrees. Place your tomatoes and mushrooms in your bowl. Take your asparagus, cut an inch off the bottoms and throw away. Then cut into thirds and add to your bowl. Now take your chicken breast and cut it into as even as possible 1-2 inch cubes. You want them to be as similar in size as possible for even cooking. Otherwise, some will be overcooked and dry, and others will still be pink. Gross. Place in your bowl with the vegetables. Now add 1/4 cup pesto sauce, use a spoon and mix until everything is evenly coated with sauce. Lightly coat your baking sheet with olive oil to prevent sticking. Now add everything from the bowl onto the sheet and spread out for even cooking. Bake for 20-25 minutes, until the chicken is done.
Enjoy on top of spaghetti squash, gluten free noodles, in a wrap, on a salad, or any other creative way you come up with!