Sheet Pan Pesto Chicken

This recipe is from our brand new e-cookbook featuring 14 delicious holiday recipes that are kid-friendly and carnivore approved. If you like this recipe, be sure to click here to sign up to get the entire e-cookbook sent to your inbox for FREE!

Photos by: Arianna Negri @the_bottomlesspit

  • 5 min

    Preparation
  • 25 min

    Cooking
  • 30 min

    Total time
  • 4

    Servings
  • Easy

    Level
  • 9

    Ingredients

Are you a professional chef?

Click the link below to access a foodservice ready version of this recipe, scaled to 25 portions.

Foodservice Recipe

Ingredients:

  • 1 lb Hungry Planet Chicken™
  • 1 1/4 tsp salt
  • 1 qt cauliflower florets
  • 2 red bell peppers, diced
  • 1 1/2 pt butternut squash
  • 2/3 cup plant-based pesto*
  • 3 tbsp olive oil
  • 2 tbsp parsley
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.

Instructions:

  • Step 1.

    Form chicken into 4 oz patties about 1/2" thick and season with kosher salt.

  • Step 2.

    Place chicken and vegetables on a parchment paper or aluminum foil lined baking sheet.

  • Step 3.

    Combine pesto and extra virgin olive oil and drizzle over chicken and veggies. Season with kosher salt. Place into a preheated 400°F oven. Turn after 12 minutes and continue to roast for another 12-13 minutes.

  • Step 4.

    Garnish with fresh parsley leaves.

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