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.
Recipe by Autoimmune Wellness at