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Pesto Chicken Bake

This one-pan meal is packed with veggies and a super flavorful pesto sauce.
FREEZING: This is a perfect freezer meal, look below for the instructions on how to freeze.
MEAL PREP: You can prepare all of the ingredients up to a week ahead of time and then cook.
Serves: 4-6 people
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes

Equipment

  • Oven

Ingredients

Bag 1 (Gallon-sized):

  • 2 lb Boneless, skinless Chicken thighs
  • 3 Carrots roughly chopped
  • 1 head Broccoli roughly chopped
  • 1 cup Baby Bella Mushrooms sliced
  • 1 bunch Asparagus roughly chopped
  • 2 Zucchinis roughly chopped
  • 1 tbsp Italian Seasoning
  • 2 tsp Sea Salt
  • 2 tbsp Cooking Oil or Fat (Avocado Oil, Coconut Oil, Olive Oil, Lard, etc)

Bag 2 (Quart-sized):

  • 2 cups Fresh Basil
  • 2 cloves Garlic
  • 1/2 tsp Sea Salt
  • 1 tsp Lemon Juice
  • 1/4 + 1/8 cup Olive Oil divided

Instructions

Directions for Freezing:

  • Put all of the ingredients for Bag 1 into a 1-gallon freezer bag. Label and freeze. Blend the ingredients for bag 2 (except Olive Oil) in a food processor or blender. Add 1/4 cup of olive oil and blend further. Scoop all of the pesto into a quart-sized freezer bag. Pour the remaining 1/8 cup of olive oil over the pesto, press the air out of the bag, label and freeze.
    Put all of the ingredients into a 1-gallon freezer bag. Massage lightly with your hands to mix the ingredients. Push all the air out of the bag, seal, label and freeze.

Directions for Serving:

  • Thaw if frozen.
    Preheat the oven to 350 F. Pour the ingredients of the bag into a baking dish. Stir to disperse the seasonings and mix the ingredients. Place in oven and cook for 30 minutes. Stir the dish contents and then cook for an additional 30 minutes. Pour the pesto from Bag 2 over the chicken and veggies and serve.