Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 cups broccoli florets
  • 1 cup red bell pepper, diced
  • 1 cup yellow bell pepper, diced
  • 1/2 cup cherry tomatoes
  • 1 cup zucchini, sliced into half-moons
  • 1/2 cup basil pesto
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup shredded parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. In a large mixing bowl, combine the chicken chunks, broccoli, red and yellow bell peppers, cherry tomatoes, and zucchini.
  3. Drizzle the vegetables and chicken with olive oil, salt, and pepper, then fold in the basil pesto until evenly coated.
  4. Spread the mixture in a single layer across the prepared sheet pan, ensuring no pieces overlap to prevent steaming.
  5. Roast in the oven for 15–20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and broccoli edges are charred.
  6. Switch the oven to broil for the final 2 minutes, sprinkling shredded parmesan cheese evenly over the pan until bubbling and mahogany-colored.
  7. Remove from the oven and immediately drizzle with fresh lemon juice before serving.