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Oven-Baked Pesto Chicken
with sauteed green veggies

Active: 30 min Total: 45 min
A simple basil pesto takes simple chicken breast and green veggies to the next level. Everyone will love the ease and flavors of this meal!
Smarts: It doesn't take much more work to double your pesto for easy freezing.
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Ingredients

Metric
Servings:
4
Pesto Chicken with Sauteed Green Veggies:
  • Chicken breasts, boneless and skinless - 2
  • Garlic - 2 cloves, minced
  • Onions - 1, diced
  • Asparagus - 1 lb, sliced into 1" / 2.5cm segments
  • Chard, any type - 1 bunch
  • Oil, cooking - 1 1/2 Tbsp + 1 Tbsp
  • Peas, frozen - 1 1/2 cups
  • Homemade basil pesto (ingredients listed separately) - 1/2 cup
  • Lemon - 1/2, juice of
Basil Pesto (2 dinners):
  • Pine nuts - 3 Tbsp
  • Garlic - 2 cloves, peeled
  • Basil leaves - 3 oz
  • Lemon juice - 1 tbsp
  • Oil, cooking - 6 Tbsp

Nutrition Facts

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Prep

  1. Chicken breasts - Sprinkle with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
  2. Make pesto - (If prepping day of, you can make this while chicken cooks in the oven.) Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, basil leaves, and lemon juice into a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in oil until smooth. Season to taste with salt and pepper. Save 1/4 cup (59 mL) for Tuesday night’s dinner (amount for 4 servings; adjust accordingly if customizing). (Can be done up to 5 days ahead)
  3. Garlic / Onions - Prep as directed. (Can be done up to 4 days ahead)
  4. Asparagus - Snap off ends and chop into 1” / 2.5cm segments. (Can be done up to 2 days ahead)
  5. Chard - Chop.

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Make

  1. Heat oven to 375F / 191C.
  2. Heat a skillet (or other oven-safe pan) over medium-high heat . Add first part of oil and then sear chicken breasts for 2 to 2-1/2 minutes on each side, until golden. Transfer skillet to oven and bake for 12 to 16 minutes, until chicken is cooked through (165F).
  3. While chicken bakes, heat a saute pan over medium-high heat. Add second part of oil and then garlic and onions to heated oil. Saute until softened, ~2 minutes.
  4. Add asparagus with a sprinkle of salt and saute for another 3 to 4 minutes.
  5. Fold in chard leaves and peas and saute until leaves are wilted and peas are warmed up. Stir in half the pesto (make sure you’ve already reserved ¼ cup / 59 mL for tomorrow night’s dinner). Finish with lemon juice and season to taste with salt and pepper.
  6. After chicken has rested for ~5 minutes, slice (try to angle your knife so it slices through chicken at 45 degrees to expose more surface area). Drizzle with rest of pesto and enjoy with your pesto-sauteed veggies.

Nutrition Facts

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Reviews

Ratings

Original (137)
Gluten-free (6)
Paleo (24)
Vegetarian (19)

57 reviews

Insta pot for 6 minutes. only 2 cups of broth in the pot then I added in arugula, artichoke hearts, peas, parm and pesto

By: Carol
Posted: Nov 09, 2020
Diet: Vegetarian
0 Helpful

Skipped the asparagus since it’s out of season. Added Kalamata olives at the end with the beans. Would add artichoke hearts as well.

By: Emily
Posted: Dec 11, 2019
Diet: Original
0 Helpful

Yum!

By: Karen
Posted: Mar 13, 2018
Diet: Original
0 Helpful

Liked the pesto. Otherwise, just okay. Didn't need the peas.

By: Sundi
Posted: Apr 23, 2017
Diet: Paleo
0 Helpful

Love this!!! How easy is this risotto, just pop it in the oven, no constant stirring or checking!! We left out the asparagus because it is not in season and allowed eaters to top with their own amount of pesto, cheese and creme fraiche rather than mixing it in for them. Delicious!

By: Jannah
Posted: Dec 07, 2016
Diet: Original
0 Helpful

I substituted a half can of chickpeas for the beans and used a full cup of pesto. Probably the best dish on this website so far!!

By: Connor
Posted: Sep 26, 2016
Diet: Original
0 Helpful