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.
