Pesto Marinated Chicken with Roasted Vegetables

Elevate your dinner game with this flavor-packed Pesto Marinated Chicken with Roasted Vegetables, a vibrant and wholesome dish that's as easy to make as it is delicious. Succulent chicken breasts are infused with the rich, herbaceous essence of basil pesto, then seared to golden perfection and oven-roasted for optimal tenderness. A medley of colorful roasted vegetables—zucchini, red bell peppers, red onion, and bursting cherry tomatoes—are tossed in olive oil, garlic, and a tangy drizzle of balsamic vinegar for an irresistible caramelized finish. With minimal prep, a short marination time, and a stunning presentation, this recipe is perfect for weeknight meals or impressing guests. Serve it hot, garnished with fresh basil, and enjoy a healthy, gourmet feast in just under an hour!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 cup basil pesto
• 3 tablespoons olive oil
• 2 medium red bell peppers
• 2 medium zucchini
• 1 large red onion
• 2 cups cherry tomatoes
• 4 minced garlic cloves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons balsamic vinegar

Directions

Step 1

Place the chicken breasts in a large resealable plastic bag or a shallow dish.

Step 2

Add the basil pesto to the chicken, ensuring each piece is evenly coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 30 minutes or up to 8 hours for maximum flavor.

Step 3

Preheat your oven to 400°F (200°C).

Step 4

While the chicken marinates, prepare the vegetables. Slice the red bell peppers and zucchini into bite-sized strips, cut the red onion into wedges, and leave the cherry tomatoes whole.

Step 5

Place the prepared vegetables on a large baking sheet. Drizzle with 2 tablespoons of olive oil, add the minced garlic, salt, and black pepper, and toss to coat evenly.

Step 6

Spread the vegetables into a single layer on the baking sheet. Place in the preheated oven and roast for 15 minutes.

Step 7

While the vegetables start roasting, heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.

Step 8

Remove the chicken from the marinade, allowing any excess pesto to drip off, and place the chicken in the hot skillet. Sear each side for 2-3 minutes until golden brown.

Step 9

After searing, transfer the skillet with the chicken to the oven and roast alongside the vegetables for an additional 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 10

Remove the vegetables from the oven, drizzle with balsamic vinegar, and toss gently. Adjust seasoning with more salt and pepper if needed.

Step 11

Serve the pesto-marinated chicken alongside the roasted vegetables while both are hot. Garnish with fresh basil, if desired.

Nutrition Facts

Serving size	(2107.2g)

Amount per serving	% Daily Value*
Calories	3023.1

Total Fat 174.1g	0%
Saturated Fat 33.4g	0%
Polyunsaturated Fat 4.3g
Cholesterol 649.3mg	0%
Sodium 8194.3mg	0%
Total Carbohydrate 98.3g	0%
Dietary Fiber 15.0g	0%
Total Sugars 66.2g
Protein 254.6g	0%

Vitamin D 7.0IU	0%
Calcium 1130.5mg	0%
Iron 14.8mg	0%
Potassium 5356.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.6%

Protein: 34.2%

Carbs: 13.2%