Spring Pesto Chicken Veggies (Printer-Friendly Layout)

Tender chicken smothered in herby pesto and served next to crisp, colorful spring veggies. Super easy, really tasty, and makes you feel like spring’s here.

# Ingredients You'll Need:

→ Chicken

01 - 0.5 teaspoon freshly ground black pepper
02 - 0.5 teaspoon salt
03 - 2 garlic cloves, minced
04 - 2 tablespoons freshly squeezed lemon juice
05 - 2 tablespoons olive oil
06 - 4 boneless, skinless chicken breasts or thighs

→ Basil Pesto

07 - 1 tablespoon lemon juice
08 - 0.5 teaspoon black pepper
09 - 0.5 teaspoon salt
10 - 0.33 cup olive oil
11 - 0.25 cup finely grated Parmesan cheese
12 - 2 garlic cloves
13 - 0.25 cup pine nuts or walnuts
14 - 2 cups fresh basil leaves, packed

→ Roasted Vegetables

15 - 0.5 teaspoon dried oregano
16 - 0.5 teaspoon black pepper
17 - 0.5 teaspoon salt
18 - 1 tablespoon olive oil
19 - 1 small red onion, thinly sliced
20 - 1 cup cherry tomatoes, halved
21 - 1 small zucchini, sliced into half-moons
22 - 1 cup asparagus, trimmed and cut into 5 cm pieces

# Step-by-Step Instructions:

01 - Put chicken into a bowl, add pepper, salt, garlic, lemon juice, and olive oil. Mix them up so the chicken gets coated all over. Cover the bowl and stick it in the fridge for anywhere from 15 to 30 minutes, letting those flavors really soak in.
02 - Toss basil, pine nuts or walnuts, garlic, Parmesan, olive oil, salt, black pepper, and a spoonful of lemon juice into your blender or food processor. Blend it all together until it looks creamy and totally green. Give it a taste, tweak the seasoning if you want, and keep it in the fridge until you need it.
03 - Turn your oven on to 200°C. Spread the cherry tomatoes, zucchini slices, red onion, and asparagus out on a big baking tray. Pour on the olive oil, sprinkle over salt, pepper, and oregano, and mix it up with your hands so everything's dressed. Roast for 15 to 20 minutes, stirring things around once in the middle, until the veggies are soft and have golden bits.
04 - Take the chicken out of the marinade and shake off what you can. Get a grill pan or regular skillet hot on medium-high. Lay the chicken pieces down and cook for about 6 to 7 minutes per side till they're nicely browned and a cooking thermometer says 74°C inside.
05 - Set your cooked chicken on plates and spoon a hefty amount of pesto on while it's hot. Dish up with the roasted veggies. If you feel like it, throw on fresh basil, extra Parm, or another squeeze of lemon.

# Extra Tips and Tricks:

01 - You can grab store-bought pesto to save time, but making your own always boosts the taste.
02 - Switch in any seasonal veggies you love, like bell peppers or baby carrots.
03 - Goes great with anything like crusty bread, couscous, or quinoa to fill you up.
04 - Got leftover pesto? Store it in an airtight container in the fridge for up to 5 days, then spread it onto sandwiches, salads, or even pasta.
05 - With chicken thighs, you'll get juicier meat—just cook them a bit longer if needed.

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