This Carrot Greens Pesto Chicken with Roasted Vegetables recipe is easy and healthy! The chicken and vegetables are covered in carrot top pesto for a burst of flavor. This meal comes together in under an hour and is a perfect weeknight meal.
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Why You Will Love This Recipe
You’ll love this baked chicken with fresh veggies and carrot top pesto because it’s simple, flavorful, and makes great use of ingredients you might already have. The pesto adds a fresh, herby twist that takes the whole dish up a notch.
Key Ingredients For This Recipe
- boneless, skinless chicken breasts
- fresh Vegetables
- Carrot Top Pesto (or regular pesto)
*See the recipe card for the complete list of ingredients and quantities.
How to Make Carrot Greens Pesto Chicken w/ Roasted Veggies
- Make carrot greens pesto (or use store-bought pesto), which can be prepared in advance.
- Preheat the oven to 400°F and spray both baking pans with non-stick spray. Prep the vegetables and cut them to be similarly sized. Place the veggies in the larger roasting pan or baking sheet and drizzle with olive oil, salt, and pepper.
- Put the chicken breasts in the smaller baking dish and sprinkle with salt and pepper. Place everything in the oven. Take out the chicken after 20 minutes. Stir the veggies and allow them to continue baking for 5 more minutes. Turn the broiler on high and roast for 5 more minutes.
- Brush each chicken breast with carrot greens pesto and then take the remaining pesto and add it to the roasted veggies.
What is Carrot Greens Pesto?
Carrot Greens Pesto is similar to traditional pesto but with added fresh carrot tops. This is a great way to eliminate waste in your kitchen, especially if you are using food from your garden! My recipe has walnuts and a little bit of basil but you can make substitutions as you would like. See my full post about Carrot Greens Pesto here.
What Makes This Meal Healthy?
- Chicken is a great source of protein, is low in saturated fat, and has essential vitamins and minerals such as B6, B12, and iron.
- The top green part of a carrot is rich in nutrients, like vitamin C, calcium, and potassium.
- Carrots have beta-carotene, fiber, vitamin K1, and potassium.
- Brussel sprouts are high in vitamins, minerals, fiber, and antioxidants.
- This dish is also Gluten-Free!
Tips and Variations for this Recipe
- You can use any vegetables you like or have on hand for this dish, as long as they are good for roasting. Some alternatives are potatoes, onions, leeks, turnips, squash, etc.
- The carrot greens pesto is really delicious and made sense since I was cooking with the carrots from my garden. But, you can use store-bought pesto and this dish will be just as delicious.
- I use two different pans for this meal because the chicken will cook at a different time than the veggies. You don't want to overcook the chicken or undercook the veggies.
- If someone has a nut allergy, you can omit the nuts from the pesto.
If you get a chance to make this Carrot Greens Pesto Chicken with Roasted Vegetables recipe, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Carrot Greens Pesto Chicken with Roasted Vegetables
Equipment
- large baking dish or sheet
- small baking dish
- basting brush
Ingredients
- ½-¾ cup carrot greens pesto (can substitute with store-bought pesto)
- 4 boneless, skinless chicken breasts
- 2 cups Brussel sprouts, cut in half
- 2 cups carrots, peeled and cut into similar sized pieces as Brussel Sprouts
- 3-4 tablespoon olive oil
- salt and pepper
Instructions
- Prepare the carrot greens pesto and set aside until ready to use. This can be prepared 2-3 days in advance and stored in the fridge.
- Preheat the oven to 400°F and spray both baking pans with non-stick spray. Peel the carrots first and then clean and cut the carrots and Brussel sprouts into similar-sized pieces so they all cook at the same time. Place the veggies in the larger roasting pan or baking sheet. Drizzle with olive oil, salt, and pepper and mix with hands or a spoon to ensure everything is covered.
- Place the chicken breasts in the smaller baking dish and sprinkle both sides of the chicken with salt and pepper. Place the chicken and the veggies in the oven. Pull out the chicken after 20 minutes. Stir the veggies and allow them to continue baking for 5 more minutes. Turn the broiler on high and roast for 5 more minutes to get a nice char on the veggies and then remove them from the oven.
- Brush each chicken breast with carrot greens pesto and then take the remaining pesto and add it to the roasted veggies. Stir the veggies to fully coat them with pesto. Serve each chicken breast on top of a pile of roasted veggies and enjoy!
Notes
- I use two different pans for this meal because the chicken will cook at a different time than the veggies. You don't want to overcook the chicken or undercook the veggies.
- I used carrots and Brussel sprouts for my veggies but you can use any vegetables you love or have on hand like potatoes, onions, leeks, turnips, squash, etc. You just want vegetables that roast well and are cut in about the same size pieces.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Natalie says
That was so delicious. My boys loved it. This recipe is definitely a keeper. Thnaks!
Emily says
Thanks for the review, Natalie! I'm so glad your boys loved it!
Michelle says
This is my kind of easy dinner! Healthy, flavorful, and simple!
Swathi says
Looks delicious I would love to try it, grilled chicken is always best treat.
Emily says
Thanks, Swathi!