Budget Friendly Dinner Pesto Chicken and Veggies
Budget Friendly Dinner Pesto Chicken and Veggies is the perfect solution for busy weeknights when you want a delicious meal without breaking the bank. This one-pan dish features succulent chicken breasts paired with colorful vegetables, all coated in a rich, flavorful pesto sauce. Quick to prepare and easy to customize, it’s a wholesome dinner that delights both the palate and the wallet.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1/2 cup pesto sauce
- 1 cup bell peppers (mixed colors, chopped)
- 1 medium zucchini (sliced)
- 1 cup cherry tomatoes (halved)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and spray a large baking dish with nonstick cooking spray.
- Season chicken breasts on both sides with salt and pepper.
- Chop bell peppers and zucchini into bite-sized pieces; halve cherry tomatoes.
- Place seasoned chicken in the baking dish with chopped veggies. Drizzle everything with olive oil and coat generously with pesto.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- Serve on plates with additional pesto drizzled over the top.
Nutrition
- Serving Size: 1/4 recipe (about 210g)
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
Keywords: Feel free to swap vegetables based on what you have—carrots or asparagus work well too. For added texture, consider mixing in nuts or using grilled shrimp instead of chicken. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stovetop or microwave.