Pesto chicken and vegetables
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5 from 1 vote
This simple yet flavorsome recipe is the perfect solution to jazzing up dull lunches. The chicken and vegetables are drizzled in a zesty garlic oil and baked on one tray, keeping washing up to a minimum. 
The dish is topped with an aromatic basil pesto with a citrus kick. 
This recipe will provide multiple lunch portions, keeping for 3-4 days in the fridge, making it a great option to prep at weekends and box up ready to go throughout the week.
Prep Time8 mins
Cook Time20 mins
Total Time28 mins
Course: Main Course
Cuisine: Italian
Keyword: Chicken, Pesto
Servings: 8
Calories: 494kcal


  • 1 kg chicken breast cut into strips
  • 250 g tenderstem broccoli
  • 250 g green beans
  • 16 small asparagus spears
  • 2 small red onions peeled and quartered
  • 1 clove garlic
  • 80 ml extra virgin olive oil
  • ½ lemon juiced
  • salt and pepper to season

For the Pesto

  • 50 g fresh basil
  • 40 g pine nuts
  • 20 g parmesan cheese grated
  • 1 clove garlic
  • ½ tsp sea salt
  • 120 ml extra virgin olive oil
  • 1 lemon zested


  • Preheat the oven to 200°C (400°F), 180°C (350°F) for fan assisted.
  • To prepare the chicken and vegetables, add the lemon juice to a small mixing bowl along with the minced garlic clove and 1/3 cup of olive oil. Whisk together to combine.
  • Trim any tough ends from the vegetables and arrange across a large shallow roasting tray, leaving space at one end of the tray for the chicken.
  • Add the chicken breast strips to the tray next to the vegetables.
  • Drizzle the lemon, garlic and oil mixture over the chicken and vegetables, season to taste then transfer to the oven to bake for 18-20 minutes until the chicken is completely cooked through, and the vegetables are tender.
  • Whilst the chicken is cooking you can prepare the pesto. Add the basil, garlic, pine nuts, parmesan, salt and lemon zest to a food processor. Blend until combined and roughly chopped.
  • Slowly drizzle the olive oil into the food processor a little at a time until sauce forms. Taste and adjust seasoning or add extra oil if required.
  • Divide the chicken and vegetables evenly into 8 lunch portions/sealed lunchboxes and transfer the pesto to an airtight container. When ready to serve, drizzle the pesto over the vegetables and chicken.


Calories: 494kcal | Carbohydrates: 5g | Protein: 43g | Fat: 32g | Fiber: 3g

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