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–+ servings
Amanda Runnels

Sheet Pan Pesto Chicken and Vegetables

5 from 1 vote
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Servings: 4
Course: Main Course
Cuisine: AIP, Autoimmune Protocol, Paleo
Ingredients Equipment Method

Ingredients
  

  • 2 cups fresh basil
  • 1 cup fresh parsley
  • 2 large garlic cloves, minced
  • ⅛ cup lemon juice
  • ¼ cup olive oil
  • ½ teaspoon sea salt
  • 2 tablespoons nutritional yeast
  • 5 tablespoons water
  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 large carrots, peeled and sliced
  • 1 medium head of broccoli, cut into florets
  • 1 bunch asparagus, cut into thirds
  • Fresh parsley, for garnish (optional)
  • Lemon slices, for garnish (optional)
  • Sea salt

Equipment

  • food processor
  • Large rimmed sheet pan
  • parchment paper

Method
 

  1. Pre-heat oven to 400F. 
  2. In a food processor, combine the basil, parsley, minced garlic, lemon juice, olive oil, sea salt, nutritional yeast and water. Process until smooth and well combined.
  3. In a large bowl, toss the chicken, vegetables and pesto. 
  4. Transfer to a large sheet pan lined with parchment paper. Bake for 20-25 minutes or until chicken is done-through and veggies are tender.
  5. OPTIONAL: Give the dish a little squeeze of lemon and garnish with fresh parsley just before serving. Add additional salt as needed. 
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