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Spring Pesto Chicken with Roasted Veggies is a dish that captures the best of the season in one easy meal. Juicy, lemony chicken and sweet roasted vegetables come together under a spoonful of vibrant homemade basil pesto for a plate that feels both special and healthy. It is a staple whenever I spot the first bunches of asparagus and basil at my market.
I remember making this for my friends during the first spring barbecue in our new house. It tasted like sunshine and laughter all at once.
Ingredients
- Chicken breasts or thighs: Choose high-quality chicken for juiciness and flavor Look for meat that is pink and moist not slimy
- Olive oil: Adds richness and helps the marinade stick Use a fruity extra virgin variety
- Lemon juice: Gives the marinade brightness Fresh squeezed is best for zing
- Garlic: Enhances aroma and depth Use firm cloves with no green sprouting
- Salt and black pepper: Balance and heighten all other flavors Opt for fine sea salt and freshly cracked pepper
- Fresh basil leaves: Heart of the pesto needs to be bright green Use leaves not wilting or browned
- Pine nuts or walnuts: Give pesto its creamy body Toast them lightly for even more flavor
- Parmesan cheese: Nutty and salty Pick a wedge and grate it yourself for the best taste
- Zucchini asparagus cherry tomatoes red onion: Sweet savory and colorful Pick firm zucchini slender asparagus bright tomatoes and glossy onions
- Dried oregano: Adds herbal depth Make sure dried herbs are aromatic not stale
Step-by-Step Instructions
- Marinate the Chicken:
- Whisk olive oil lemon juice minced garlic salt and pepper together in a medium bowl Place chicken in mixture and toss so every piece is thoroughly coated If possible let it rest in the fridge for at least fifteen minutes so the flavors soak in
- Make the Pesto:
- Combine basil leaves toasted pine nuts or walnuts garlic parmesan cheese olive oil salt pepper and lemon juice in a blender or food processor Pulse until it turns into a smooth green paste Scrape the sides and taste for seasoning Adjust salt or add a splash more lemon if you want a brighter kick
- Roast the Vegetables:
- Heat your oven to four hundred degrees Fahrenheit Arrange asparagus zucchini cherry tomatoes and red onion on a large baking tray Drizzle with olive oil and sprinkle with salt pepper and dried oregano Toss well to coat every piece Spread into one layer Roast for about fifteen to twenty minutes stirring halfway through Vegetables should look golden around the edges and feel tender when poked
- Grill or Pan Sear the Chicken:
- Heat a grill pan or heavy skillet over medium high Take chicken from the marinade and let excess drip off Arrange pieces without crowding Sear for six to seven minutes on each side Your chicken should take on a nice stripy crust or golden sear and reach an internal temperature of one hundred sixty five degrees Fahrenheit Let it rest a moment after cooking
- Finish and Serve:
- Place cooked chicken onto a platter or plates While still warm dollop each piece with a generous spoonful of pesto Let the heat help release the aroma of basil and cheese Serve alongside the roasted veggies Extra parmesan or a few fresh basil leaves on top make it even more inviting
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Homemade pesto is a game changer The first time I made pesto from scratch I was blown away by how lively it tasted I still remember my dad sneaking a spoonful from the food processor every time I make this
Storage Tips
Store leftover chicken and vegetables in separate airtight containers in your fridge for up to three days Leftover pesto will keep for about five days If you plan to freeze the pesto skip the cheese until after thawing
Ingredient Substitutions
If you are out of pine nuts walnuts or even unsalted sunflower seeds work in the pesto For the veggies swap in whatever looks best at your store Try bell peppers broccoli or even mushrooms
Serving Suggestions
This dish shines with a side of warm crusty bread or a scoop of quinoa If you want added richness drizzle with a little extra olive oil or squeeze more lemon on top Leftover pesto is delicious drizzled over grilled shrimp or spooned onto scrambled eggs too
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Cultural and Historical Context
Pesto is a staple from the Genoa region of Italy It is traditionally made with a marble mortar and pestle to coax out the basil’s aroma Roasting spring vegetables brings out their natural sweetness and is a classic springtime tradition in Mediterranean kitchens
Common Recipe Questions
- → Can I use store-bought pesto instead of homemade?
Yes, store-bought pesto works if you're short on time, but homemade pesto brings the brightest, freshest flavors.
- → What vegetables can I use besides asparagus and zucchini?
Feel free to swap in seasonal options like broccoli, bell peppers, or baby carrots to suit your taste and availability.
- → Is it better to use chicken breasts or thighs?
Both work well—breasts offer a lean choice, while thighs are juicier. Adjust the cooking time if you switch cuts.
- → How do I store leftover pesto?
Place leftover pesto in an airtight container in the refrigerator for up to five days—great for pasta or sandwiches too.
- → What sides pair well with this dish?
Couscous, quinoa, or crusty bread make excellent accompaniments for a more filling meal alongside the chicken and veggies.