Basil Pesto Chicken with Roasted Veggies

This post contains affiliate links. Click here to see what that means!

In order to provide the free resources here on the Autoimmune Wellness website and social media channels, we may accept a commission or other support for our endorsement, recommendation, or link to a product or service in this post.

That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.


I’ve raved before about how much I love basil. And I think I say that every time I publish a recipe with basil in it. But I usually use it in unexpected, sweet applications – ice cream and beverages being two of my favorite.

So it was long past time I embrace probably its most popular preparation, pesto! Basil Pesto Chicken with Roasted Veggies is a ridiculously satisfying meal that takes hardly any effort at all (especially if you can get pre-cut vegetables). Enjoy!

5.0 from 5 reviews
Basil Pesto Chicken with Roasted Veggies
Prep time
Cook time
Total time
Serves: 4 servings
  • 2 cups basil
  • ½ cup olive oil
  • ¼ cup lemon juice
  • 2 tablespoons mint
  • 1 clove garlic, minced
  • ½-1 tsp sea salt
  • 1 pound chicken breast, chopped
  • 2 carrots, chopped
  • 2 zucchinis, chopped into quarter moons
  • 1 yellow squash, chopped into quarter moons
  • 1 small red onion, chopped
  1. Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Alternatively, grease it with coconut oil.
  2. Combine the basil, oil, lemon juice, mint, and garlic in a blender and process until smooth. Add salt to taste.
  3. In a large bowl, toss the chicken, carrots, zucchinis, squash, and onion with the pesto. Spread the mixture on the baking sheet in an even layer.
  4. Bake 30-40 minutes or until the chicken is cooked through, stirring once halfway through.


About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.


  • Renee Ellis says

    Just wanted to comment on this recipe as it is fantastic! Absolutely loved it!!

  • Kasia says

    This was super easy and delicious!! I added some mushroom and sweet potato as well as used chicken thigh fillets so they stayed tender. Thanks you so much for this recipe, two thumbs up!!!

  • Kara says

    This was absolutely delicious and super easy! Can’t wait to try more of your recipes!

  • Colleen says

    Delicious! I served it over cauliflower rice. My husband suggested doing it with fish next time. Thank you!

  • susan masterson says

    This is one of the easiest, tastiest sheet pan recipes I’ve ever made!

  • […] Simple and delicious, this Basil Pesto Chicken will knock your socks off!Pesto originated in the 16th century, from Genoa Italy. One way to enjoy is over Jasmine rice. Click here for recipe […]

  • Cheyenne says

    This is amazing! It’s a staple in our house, we eat it weekly.

Leave a Comment

Rate this recipe: