Hey guys! I’ve got a fast and easy dinner recipe for you today – Pesto Chicken Sheet Pan Dinner. I just love a good sheet pan dinner since they’re so fast and easy with minimal clean up required. This Pesto Chicken Sheet Pan Dinner only took 30 minutes to make and it was absolutely fabulous and delicious – not to mention healthy and a really low Weight Watcher Freestyle Smart Point option! I bet your kiddos would even love this one.
I started out with a sheet pan lined with parchment paper. I like to line my pan with parchment paper because it keeps the chicken and veggies from sticking to the pan and also helps with the clean up. No need to spend time soaking or scrubbing hard, burned bits off the pan.
Once the sheet pan is ready to go, place your chicken breasts on the pan. I used two, boneless, skinless chicken breasts that had been thawed. If you’re cooking for more, just double or triple the amount I used.
Now that the chicken has been added (I honestly can’t stand the sight of raw chicken breast! I hope you haven’t already lost your appetite with that visual!), let’s wash and chop the broccoli crown into florets.
Place the broccoli florets on the pan with the chicken.
Next, let’s start on the sweet potato. Grab one large sweet potato and wash it off well in cool water, using your hands to scrub any dirt off.
Once the sweet potato has been washed, dice it into larger pieces and add to the pan along with the broccoli florets and chicken breasts.
Time to season the chicken breasts! You’ll be shocked at how easy this is. I purchase this Prego Basil Pesto at our local grocery store and love it. I know store bought pesto can get a bad wrap but this particular one is delicious and doesn’t have any junk or added nasties so I enjoy using it. You can always make your own if that’s your thing but I like keeping this in my fridge because it’s fast and easy to use and the ingredients are clean. Also, considering the price of fresh basil where I live, it’s much cheaper to just buy the basil pesto already made than it is to make my own.
Spoon one tablespoon over the top of each chicken breasts (so two tablespoons total) and use your spoon to spread the basil pesto evenly over the chicken.
Now that the chicken has been seasoned with the basil pesto, set out all of the seasonings for the broccoli florets and diced sweet potato. This Pesto Chicken Sheet Pan Dinner is already coming along nicely!
Sprinkle the broccoli and sweet potato with the seasonings and just season to taste. I just eyeball this but if you prefer a measurement for the seasonings, I recommend using 1/2 tsp of each.
Once you’re finished adding the seasonings to the veggies, spray them with nonstick cooking spray. You could drizzle lightly with olive oil but that will add points and calories, so I just prefer to spray it evenly with nonstick cooking spray. Adding the nonstick cooking spray to the veggies will help them roast up really nicely.
This Pesto Chicken Sheet Pan Dinner is now ready to go in the oven! Whooohoo!
Your oven should be preheating at 450F so it will be nice, hot, and ready for this dinner once you place it inside.
In she goes! This Pesto Chicken Sheet Pan Dinner should roast in the oven for about 25 minutes or until the chicken breast is cooked through and the veggies are roasted and tender.
Now isn’t that a beautiful sight?! I bet your house smells amazing too!
I just wanna diiiiive in! haha! Now that you have that song stuck in your head…go ahead and dive in to this awesome Pesto Chicken Sheet Pan Dinner!
Happy dining Speedy Spatula friends!
Pesto Chicken Sheet Pan Dinner
A delicious, sheet pan dinner made and ready in only 30 minutes.
- 2 boneless skinless chicken breasts
- 1 crown broccoli cut into florets
- 1 large sweet potato cut into chunks
- 2 tbsp Basil Pesto
- 1 tsp dried parsley flakes
- 1 tsp paprika
- 1 tsp garlic salt
- 1 tsp onion powder
Preheat oven to 450F.
Line a baking sheet with parchment paper and place the chicken breasts on one end of the sheet. Spread 1 tablespoon of basil pesto over each chicken breast.
Wash the crown of broccoli and chop into florets. Place broccoli on the opposite end of the baking sheet.
Wash and dice sweet potato into large chunks and add next to the chicken.
Season the broccoli and sweet potato with the dried parsley flakes, paprika, garlic salt, and onion powder and spray with nonstick cooking spray.
Roast at 450F for 25 minutes or until veggies are tender and the chicken is cooked through. Serve and enjoy!
Recipe comes to 5 Freestyle Smart Points for 1 serving with one serving being one chicken breast and half of the broccoli and sweet potato. Recipe yields 2 servings.