Roasted chicken with veggies and pesto is a delicious and healthy meal that is perfect for any day of the week. This meal is easy to make and will satisfy your taste buds.

This dish includes juicy roasted chicken paired with roasted vegetables, all dressed with a savory pesto. Here is everything you need to know to make this tasty dish in the comfort of your home.

: Ingredients

Chicken breast or thigh (2)
Zucchini (1)
Bell pepper (1)
Cherry tomatoes (1 cup)
Onion (1)
Garlic cloves (2)
Olive oil (2 tablespoons)
Salt (To taste)
Black pepper (To taste)
Pesto (1 tablespoon)

: Preparation

Start by preheating your oven to 375 degrees Fahrenheit. Then, place your chicken breasts or thighs in a baking dish and season them with salt and pepper.

Place in the oven and bake for approximately thirty to forty minutes, or until the chicken is fully cooked and no longer pink inside.

While the chicken is cooking, cut up your zucchini, bell pepper, onion and garlic cloves into bite-size pieces. Add these vegetables into another baking dish. Drizzle with olive oil, salt, and pepper, and mix so that they are evenly coated.

Place in the oven and bake for approximately twenty to thirty minutes, or until they are cooked through and tender.

After the vegetables are cooked, remove them from the oven and mix in the cherry tomatoes. Finally, add a tablespoon of pesto to the vegetables and mix again. This will add some extra flavor and bring the dish together.

When the chicken and veggies are finished cooking, remove them from the oven. To serve, place the chicken on a plate and spoon the roasted veggies on top of it. You can drizzle some extra pesto on top for added flavor.

Enjoy your delicious and healthy roasted chicken with veggies and pesto!.

: Variations

Roasted chicken with veggies and pesto is a very versatile dish. Here are a few variations that you can try:.

Swap the veggies: Instead of zucchini, bell pepper, and onions, try roasting other veggies like broccoli, carrots, or sweet potato.
Change the meat: Chicken is not the only protein option for this dish. You can also try using salmon, tilapia, or pork chops.
Try a different sauce: Instead of pesto, you can try adding other sauces to your roasted veggies. Some options include balsamic glaze, tzatziki, or honey mustard.