Ingredients
| Item |
Amt |
| boneless skinless chicken thighs, cut into bite-size pieces |
1.5 lb |
| mixed vegetables (broccoli, bell pepper, onion, zucchini, etc.) |
4 cups |
| olive oil |
2 tbsp |
| kosher salt |
1 tsp |
| Black pepper to taste |
to taste |
| basil pesto |
2 tbsp |
| garlic powder |
1 tsp |
Method
1
HEATHeat oven to 425°F. Line a sheet pan with parchment for easy cleanup.
2
TOSSToss chicken and vegetables with olive oil, salt, and pepper (and seasonings).
3
SPREADSpread in an even layer; roast 20–25 minutes, tossing once, until chicken is cooked through and vegetables are browned.
4
FINISHFinish with sauce or fresh herbs if using, and serve hot.
5
TOSSToss with pesto after roasting.
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Time
40 minutes
Serves
Serves 4
Level
Medium
Ingredients
-
1.5 lb
boneless skinless chicken thighs, cut into bite-size pieces
-
4 cups
mixed vegetables (broccoli, bell pepper, onion, zucchini, etc.)
-
2 tbsp
olive oil
-
1 tsp
kosher salt
-
to taste
Black pepper to taste
-
2 tbsp
basil pesto
-
1 tsp
garlic powder
Method
- Heat oven to 425°F. Line a sheet pan with parchment for easy cleanup.
- Toss chicken and vegetables with olive oil, salt, and pepper (and seasonings).
- Spread in an even layer; roast 20–25 minutes, tossing once, until chicken is cooked through and vegetables are browned.
- Finish with sauce or fresh herbs if using, and serve hot.
- Toss with pesto after roasting.
Notes
Cut chicken and vegetables to similar size for even cooking.
