Ingredients:

  • 1.5 lb boneless, skinless chicken breasts, sliced into 1-inch strips
  • 2 cups zucchini, sliced into half-moons
  • 1 cup red bell pepper, chopped into 1-inch chunks
  • 1 cup red onion, coarsely diced
  • 1 cup cherry tomatoes, left whole
  • 1/2 cup prepared basil pesto
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. Chop the chicken breast and vegetables into uniform sizes to ensure simultaneous cooking.
  3. In a large mixing bowl, combine the chicken strips, zucchini, red bell pepper, red onion, and cherry tomatoes. Add the basil pesto, olive oil, garlic powder, salt, and pepper, tossing until evenly coated.
  4. Spread the mixture in a single layer across the prepared sheet pan, ensuring the pan is not overcrowded.
  5. Bake for 15–20 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  6. Remove from the oven and immediately sprinkle with grated Parmesan cheese.