I love sheet pan cooking – simple and very little effort. This wonderful Pesto Chicken is a delicious way to enjoy a high protein, low carb meal. Leftovers are great added to salad the following day too. Use a dairy free pesto if needed.

Sheet Pan Pesto Chicken



Serves 4


Preparation time: 10 minutes

Cooking time: 30 minutes


What’s Good About It?

A simple one pan dish – including a selection of colourful vegetables is a great way to increase your intake of essential vitamins, minerals and antioxidants.  Chicken is a great source of energising protein, B vitamins, iron and selenium.



  1. Preheat the oven to 190C, gas mark 5.
  2. Place the chicken, peppers and courgettes in one bowl and the broccoli and tomatoes in another bowl
  3. Mix the pesto with the olive oil and lemon juice and divide between the two bowls. Toss with your hands to coat thoroughly.
  4. Spread the chicken with the courgettes and peppers on a lightly greased tray – you may need two trays.
  5. Bake the chicken for 15 minutes. Stir then add the broccoli and tomatoes.
  6. Return to the oven and bake for a further 15 minutes until the chicken is cooked through.




Did You Know?

For a vegan option replace the chicken with 400g firm tofu cut into large chunks.


Serves 4


1tbsp olive oil

1/2 jar , about 100g of prepared pesto (I used a dairy free pesto)

Juice of 1 lemon

4 chicken breasts, cut into large strips or chunks

2 courgettes, thickly sliced

1 red pepper, cut into large chunks

1 yellow pepper, cut into large chunks

Sea salt and black pepper

100g broccoli florets

Handful of cherry tomatoes