Sheet Pan Chicken & Veggies with Pumpkin Seed Pesto
Whether you're deep into a Whole30 reset, supporting gut healing, or just craving something easy and healthy, this is the kind of meal prep you'll actually look forward to.
That pesto? You’ll want to put it on everything.
PREP TIME
15 minutes
COOK TIME
30 minutes
INGREDIENTS
16
Serves: 3-4
Ingredients
For the Sheet Pan:
- 1 lb1 lb1 lb Pasture-raised Chicken Breasts - US Wellness Meats
- 4 whole4 whole4 whole Zucchini, sliced
- 1 lb1 lb1 lb Rainbow Carrots, sliced
- 1 Tbsp1 Tbsp1 Tbsp Olive Oil
- 1 tsp1 tsp1 tsp Oregano, Dried
- 1 tsp1 tsp1 tsp Parsley, Dried
- 1 pinch1 pinch1 pinch Salt and Pepper, to taste
Pesto
- 0.25 cup0.25 cup0.25 cup Organic Sprouted Pumpkin Seeds - Lark Ellen Farms
- 1 cup1 cup1 cup Basil, Fresh
- 1 - 2 cloves1 - 2 cloves1 - 2 cloves Garlic
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Lemon Juice
- .25 cup.25 cup.25 cup Garlic-Infused Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Nutritional Yeast
- 1 pinch1 pinch1 pinch Real Salt - Redmond
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 400°F (205°C).
- On a parchment-lined sheet pan, arrange the chicken and chopped veggies. Drizzle with olive oil, season with salt, pepper, and herbs. Toss to coat evenly.
- Bake for 25–30 minutes, flipping the veggies halfway through, until chicken is cooked through (internal temp of 165°F) and veggies are soft.
- While everything bakes, blend all pesto ingredients in a food processor until smooth. Add a splash of water or more oil to thin, if needed.
- Slice chicken and plate with roasted veggies. Drizzle generously with pumpkin seed pesto and finish with extra basil or pumpkin seeds on top.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Other Paleo Poultry Sauces & Dressings Shellfish Free Sugar Alcohol Free Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 638 |
| Fat: | 46 g |
| Carbohydrates: | 15 g |
| Protein: | 42 g |
| Cholesterol: | 93 g |
| Sodium: | 315 mg |
| Fiber: | 6 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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