Craving a simple yet delicious meal prep? This Pesto Chicken and Zucchini recipe is a fantastic way to enjoy a flavorful and healthy chicken meal prep throughout your week. It’s quick to make, packed with nutrients, and perfect for busy days.
Key Ingredients & Substitutions
- Chicken Breast: You can use boneless, skinless chicken thighs for a richer flavor.
- Pesto: Use store-bought or homemade pesto.
- Zucchini: Yellow squash or bell peppers work well as substitutes.
- Cherry Tomatoes: Grape tomatoes or diced regular tomatoes can be used.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 lbs total), cut into 1-inch cubes
- 3 medium zucchinis, cut into 1/2-inch thick half-moons
- 1 pint cherry tomatoes, halved
- 1/2 cup basil pesto
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: Fresh basil leaves for garnish
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories per serving: Approximately 450
- Tools Needed: Large baking sheet, mixing bowls
Step-by-Step Instructions
1. Prepare Your Ingredients
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This step makes your healthy chicken meal prep much smoother.
2. Season the Chicken
In a large bowl, toss the cubed chicken breast with 1/4 cup of pesto, 1 tablespoon of olive oil, garlic powder, salt, and pepper. Make sure each piece is nicely coated for maximum flavor. This prepares your chicken for a delicious roast.
3. Prepare the Vegetables
In a separate bowl, combine the zucchini and halved cherry tomatoes with the remaining 1/4 cup of pesto, 1 tablespoon of olive oil, oregano, salt, and pepper. Toss gently to ensure everything is evenly coated. These vegetables will perfectly complement your healthy chicken meal prep.
4. Roast Everything Together
Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan; use two sheets if necessary to ensure even cooking. This allows everything to roast beautifully.
5. Cook Until Done
Bake for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. You can stir halfway through cooking for even browning. Your delicious healthy chicken meal prep is almost ready!
Variation Ideas
- Add a squeeze of lemon juice after cooking for a bright finish.
- Include other vegetables like broccoli florets or bell pepper strips.
- Serve over quinoa or brown rice for a complete meal.
- Sprinkle with a pinch of red pepper flakes for a little heat.
Storage Instructions
Store any leftover Pesto Chicken and Zucchini in airtight containers in the refrigerator for up to 3-4 days. Reheat gently in the microwave or a skillet until warmed through. This makes for a convenient healthy chicken meal prep throughout the week.
Frequently Asked Questions (FAQ)
Can you use frozen chicken for this recipe?
Yes, ensure the chicken is fully thawed before cutting and seasoning.
How do you know the chicken is cooked through?
Chicken is cooked when its internal temperature reaches 165°F (74°C) with a meat thermometer.
Can you make this recipe ahead of time?
Yes, it’s perfect for meal prep. Cook it on Sunday and enjoy it for several days.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as your pesto is gluten-free.
Can you prepare this dish on the stovetop?
Yes, you can cook the chicken and vegetables in a large skillet over medium-high heat until cooked through.
What kind of pesto is best?
Any good quality basil pesto will work well for this recipe.