Why You’ll Love This Recipe

Basil Pesto Chicken and Veggies is a fresh, vibrant dish that’s packed with flavor and perfect for a quick weeknight dinner or a light weekend meal. The chicken is marinated in a fragrant basil pesto sauce, which infuses it with aromatic flavors, while the roasted or sautéed vegetables add a colorful, nutritious touch. The combination of tender chicken, rich pesto, and crisp veggies makes for a balanced and satisfying meal. Plus, it’s versatile and can be easily customized with your favorite vegetables. This dish is also gluten-free and can be made dairy-free by using a vegan pesto, making it suitable for a variety of dietary preferences.

Ingredients

For the Pesto:

1 cup fresh basil leaves (packed)
1/4 cup pine nuts (or walnuts, if preferred)
2 cloves garlic (peeled)
1/4 cup Parmesan cheese (optional, or use a dairy-free substitute)
1/4 cup olive oil
1 tablespoon lemon juice
Salt and pepper, to taste

For the Chicken and Veggies:

4 boneless, skinless chicken breasts (or thighs, if preferred)
1 tablespoon olive oil (for cooking)
1 medium zucchini (sliced)
1 bell pepper (sliced)
1 cup cherry tomatoes (halved)
1 cup broccoli florets
Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Pesto:

In a food processor or blender, combine the basil, pine nuts, garlic, Parmesan (if using), olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice for extra flavor.

2. Marinate the Chicken:

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour about 1/4 cup of the pesto sauce over the chicken, making sure it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to overnight) to let the flavors meld.

3. Prepare the Veggies:

Preheat your oven to 400°F (200°C) if you’re roasting the veggies. Otherwise, you can sauté them on the stovetop.
If roasting, arrange the sliced zucchini, bell pepper, cherry tomatoes, and broccoli on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized. If sautéing, heat 1 tablespoon of olive oil in a large pan over medium heat, then add the veggies and sauté for 8-10 minutes, stirring occasionally, until they are tender and lightly browned.

4. Cook the Chicken:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown on the outside.
Alternatively, you can grill the chicken for 6-7 minutes on each side, depending on the thickness of the chicken.

5. Assemble the Dish:

Once the chicken is cooked, slice it into strips or serve it whole. Plate the roasted veggies and place the chicken on top. Drizzle the remaining pesto sauce over the chicken and veggies.

6. Serve:

Garnish with extra fresh basil, a sprinkle of Parmesan (if desired), or a squeeze of fresh lemon juice. Serve immediately for a fresh, vibrant meal.

Servings and Timing

Servings: 4
Prep Time: 15 minutes (plus marinating time)
Cook Time: 30 minutes (including roasting/sautéing veggies)
Total Time: 45 minutes

Variations

Add More Veggies: Feel free to add more vegetables like mushrooms, asparagus, or spinach for extra nutrition and flavor.
Spicy Twist: Add red pepper flakes to the pesto or drizzle some hot sauce over the chicken for a spicy kick.
Pasta Version: Serve this pesto chicken and veggies over your favorite pasta for a complete meal.
Make It Low-Carb: Serve the chicken and veggies over a bed of cauliflower rice or zucchini noodles for a low-carb option.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the cooked chicken and veggies for up to 2-3 months. Just make sure to store them in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in the microwave or on the stovetop, adding a splash of water or broth to keep the dish moist. You can also reheat in the oven at 350°F (175°C) for 10-15 minutes.

FAQs

1. Can I use store-bought pesto instead of homemade?

Yes, store-bought pesto works perfectly if you’re short on time. Just choose a high-quality pesto, or opt for a dairy-free version if needed.

2. Can I make the pesto ahead of time?

Yes, you can make the pesto ahead of time and store it in the refrigerator for up to 3 days. You can also freeze pesto in ice cube trays for individual portions.

3. Can I substitute the chicken for another protein?

Yes, you can use chicken thighs, turkey, or even shrimp for a different protein. Adjust the cooking time based on the protein you choose.

4. Can I use different vegetables?

Yes! Feel free to swap out any of the vegetables with your favorites. Roasted sweet potatoes, Brussels sprouts, or even kale would work great in this dish.

5. How can I make this dish spicier?

Add more garlic or a bit of chili powder to the pesto, or top the dish with fresh chopped jalapeños for an extra spicy kick.

6. Can I use other nuts in the pesto?

Yes, you can substitute the pine nuts with walnuts, almonds, or cashews. Just keep in mind that each nut will bring its own flavor to the pesto.

7. Can I make this recipe vegetarian?

Yes! You can skip the chicken and use tofu or a plant-based protein for a vegetarian version of this dish.

8. Can I grill the vegetables instead of roasting them?

Absolutely! You can grill the vegetables for a smoky flavor. Just brush them with a little olive oil, season, and grill until tender.

9. Can I serve this dish with a side?

Yes, you can serve it with a side of quinoa, couscous, or even a simple salad for added variety.

10. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just be sure to use a gluten-free pesto or pasta if necessary.

Conclusion

Basil Pesto Chicken and Veggies is a light yet flavorful dish that’s full of vibrant, fresh ingredients. The rich pesto adds a zesty, herbaceous flavor to the tender chicken and crisp vegetables, creating a balanced meal that’s satisfying without being heavy. Whether you serve it as a main course or pair it with your favorite sides, this dish is sure to become a favorite in your cooking rotation. Plus, it’s easy to make and perfect for customizing based on what you have on hand. Enjoy the bright, fresh flavors in every bite!

Basil Pesto Chicken and Veggies

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Author: Lisa
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Pressure Cooking, Sautéing
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

Basil Pesto Chicken and Veggies is a fresh, vibrant dish packed with flavor, combining marinated chicken and roasted vegetables with a fragrant basil pesto sauce. Perfect for a quick weeknight dinner or a light weekend meal, it’s customizable, gluten-free, and can be made dairy-free. A healthy and satisfying meal for any occasion!

Ingredients

1 cup fresh basil leaves (packed)
1/4 cup pine nuts (or walnuts, if preferred)
2 cloves garlic (peeled)
1/4 cup Parmesan cheese (optional, or use a dairy-free substitute)
1/4 cup olive oil
1 tablespoon lemon juice
Salt and pepper, to taste

For the Chicken and Veggies:

4 boneless, skinless chicken breasts (or thighs, if preferred)
1 tablespoon olive oil (for cooking)
1 medium zucchini (sliced)
1 bell pepper (sliced)
1 cup cherry tomatoes (halved)
1 cup broccoli florets
Salt and pepper, to taste

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Instructions

Make the Pesto:
In a food processor or blender, combine the basil, pine nuts, garlic, Parmesan (if using), olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
Marinate the Chicken:
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour about 1/4 cup of pesto sauce over the chicken, ensuring it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to overnight).
Prepare the Veggies:
Preheat the oven to 400°F (200°C) if roasting the veggies. Alternatively, sauté them on the stovetop.
- Roasting: Arrange the zucchini, bell pepper, cherry tomatoes, and broccoli on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until tender and caramelized.
- Sautéing: Heat olive oil in a large pan over medium heat. Add the veggies and sauté for 8-10 minutes until tender and lightly browned.
Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes on each side until golden brown and the internal temperature reaches 165°F (75°C). Alternatively, grill the chicken for 6-7 minutes per side, depending on thickness.
Assemble the Dish:
Once the chicken is cooked, slice it into strips or serve whole. Plate the roasted or sautéed veggies and top with the chicken. Drizzle the remaining pesto sauce over the chicken and veggies.
Serve:
Garnish with fresh basil, a sprinkle of Parmesan (if desired), or a squeeze of fresh lemon juice. Serve immediately and enjoy!

Notes

Vegetable Variations: Feel free to swap vegetables with mushrooms, asparagus, or spinach.Spicy Twist: Add red pepper flakes to the pesto for an extra kick.Low-Carb Option: Serve the chicken and veggies over cauliflower rice or zucchini noodles for a low-carb meal.