Spring Pesto Chicken Roasted Veggies (Print-Friendly Version)

Juicy chicken and fresh basil pesto served with vibrant roasted spring vegetables—simple, satisfying, and bright.

# What You'll Need:

→ Chicken

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

→ Basil Pesto

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

→ Roasted Vegetables

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

# How to Make It:

01 - In a medium bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Add chicken and toss until evenly coated. Cover and refrigerate for at least 15 minutes or up to 30 minutes for optimal flavor infusion.
02 - Combine basil leaves, pine nuts or walnuts, garlic, Parmesan, olive oil, salt, black pepper, and lemon juice in a food processor or blender. Pulse until the mixture is smooth and bright green. Adjust seasoning as needed and refrigerate until use.
03 - Preheat oven to 200°C. Arrange asparagus, zucchini, cherry tomatoes, and red onion on a large baking sheet. Drizzle with olive oil, season with salt, black pepper, and dried oregano, and toss to evenly coat. Roast for 15–20 minutes, stirring once halfway, until vegetables are tender and edges are caramelized.
04 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade, shaking off excess. Cook each piece for 6–7 minutes per side, or until golden crust forms and internal temperature reaches 74°C.
05 - Transfer cooked chicken to a plate and top each piece with a generous spoonful of pesto while still warm. Serve immediately alongside roasted vegetables. Garnish with extra Parmesan, fresh basil, or a squeeze of lemon juice as desired.

# Additional Tips:

01 - Store-bought pesto may be used if short on time, though fresh homemade pesto elevates the dish’s flavors.
02 - Seasonal vegetables can be substituted, such as bell peppers or baby carrots.
03 - Pairs well with couscous, quinoa, or crusty bread for a more substantial meal.
04 - Leftover pesto can be refrigerated in an airtight container for up to 5 days and repurposed for pasta, sandwiches, or salads.
05 - Chicken thighs yield a juicier result; adjust cooking duration if using.

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