Pesto Sheet Pan

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken thighs

Chicken breast is leaner, while bone-in thighs are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

pesto

🥗Healthier: homemade pesto

💰Cheaper: store-bought basil pesto

Homemade pesto can be made with less expensive ingredients.

Preheat the oven to 400°F.

Slice half of a sweet onion and add to a bowl with 6 oz of baby spinach.

Cut about a cup of cherry tomatoes in half and add to the veggie mix.

Add one can of quartered artichokes that have been drained.

Add a couple tablespoons of olive oil to the bowl.

Top everything with about 2 tablespoons of store bought pesto and some grated Parmesan cheese, then toss together to combine.

Dice up two chicken breasts and top with the pesto and Parmesan mixture.

Transfer everything to a baking sheet and roast for 20 to 25 minutes, stirring halfway to prevent sticking and ensure even cooking.

Serve the pesto chicken and vegetables over some cooked pasta, topping with more pesto for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens