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One-pan Pesto Chicken and Vegetables

One Pan Pesto and Chicken and Vegetables
One Pan Pesto and Chicken and Vegetables
This healthy recipe comes from NDSU Extension Service.


10 carrots, peeled, chopped into 1/4 –inch-thick sticks

1 ½ lb. baby red potatoes, quartered

2 lb. chicken breast, boneless, skinless (about 3 to 4 chicken breasts, depending on the size)

Salt and pepper to taste

1 Tbsp. olive oil

2 tsp. balsamic vinegar

½ c. basil pesto

2 cloves garlic, minced


Preheat oven to 400 F and line large baking sheet with aluminum foil.

Spread carrots, potatoes and chicken on baking sheet. Sprinkle lightly with salt and pepper, if desired.

In mixing bowl, stir together olive oil, balsamic vinegar, pesto and garlic. Rub mixture over chicken and veggies. Place in oven and bake for 40 to 50 minutes or until vegetables are tender and chicken registers at least 165 F.

Makes five servings. Each serving has 490 calories, 16 g fat, 47 g protein, 36 g carbohydrate, 6 g fiber and 410 mg sodium.

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