One-Sheet Pan Pesto Chicken & Summer Veggies

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Squash

  Summer, all varieties, raw

  1 cup, sliced or 113g

• Eggplant

  Raw

  1 cup, cubes or 82g

• Zucchini

  Summer squash, includes skin, raw

  1 cup, chopped or 124g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  1 cup or 248g

Directions

1. Preheat oven to 400° and line a large rimmed baking sheet with parchment.
2. Cut chicken into bite-size pieces. Cube the squash, eggplant, and zucchini; halve the cherry tomatoes.
3. In a large bowl, combine chicken, all vegetables, and pesto; toss until everything is evenly coated.
4. Spread mixture in a single layer on the prepared sheet pan.
5. Bake until the chicken is cooked through (165° internal) and vegetables are tender, about 20 minutes.