Sheet Pan
Pesto Parmesan Weeknight Sheet-Pan Chicken & Broccoli with Avocado Salsa
Basil pesto and nutty Parmesan for instant weeknight appeal. This recipe turns chicken, broccoli, and sweet peppers into a complete one-pan dinner, streamlined for the busiest part of the week, with a creamy, no-cook finish. It is designed for dependable prep, familiar groceries, and a calm family dinner.
Add this meal to an editable plan and review every suggested ingredient.
What you’ll need
Ingredients
- 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 5 cups broccoli florets
- 2 bell peppers, sliced
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups cooked brown rice, for serving
- 1/3 cup basil pesto
- 1/3 cup finely grated Parmesan
- 1 tbsp lemon juice
- 1 ripe avocado, diced
- 1/2 cup chopped tomato
Make it happen
Directions
- 1
Heat the oven to 425°F and line a large rimmed sheet pan with parchment.
- 2
Whisk 1/3 cup basil pesto and 1/3 cup finely grated Parmesan with olive oil, salt, and pepper in a large bowl.
- 3
Add the chicken and vegetables, toss well, and spread in a single layer.
- 4
Roast for 22–24 minutes, stirring once, until the chicken reaches 165°F. Finish and serve over brown rice.
- 5
Fold the avocado and tomato together with a pinch of salt and spoon over the meal at the table.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.