Basil Pesto Chicken with Roasted Veggies

By 6pm the decision fatigue is usually worse than the tiredness, and that is the hour most protocols come apart in. This pan is built for exactly that hour: 1 blender for the pesto, 1 sheet pan for everything else, and the oven doing the part you would otherwise have to stand over.

Spread it all out with room around it. Crowd the pan and the vegetables steam instead of roasting, and those browned edges are most of what makes this worth turning the oven on. Check 165 F at the thickest piece before you take it out.

2 cups of basil for 4 people is not the amount a recipe usually means when it says basil. Basil and mint are both among the more polyphenol-dense foods by weight, and polyphenols are the plant compounds that support a healthier population of bacteria in the gut. Most kitchens treat herbs as a finish. This one treats them as a vegetable.

Ingredients

For the pesto:

• 2 cups basil
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 2 tablespoons mint
• 1 clove garlic, minced
• 1/2 to 1 teaspoon sea salt

For the sheet pan:

• 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

Method

1. Preheat the oven to 400 F. Line one large sheet pan (or two standard pans) with parchment paper.
2. Make the pesto: combine the basil, olive oil, lemon juice, mint, garlic, and sea salt in a blender. Blend until smooth. Taste and adjust salt.
3. Place the chopped chicken breast, carrots, zucchini, yellow squash, and red onion in a large bowl. Pour the pesto over everything and toss well until all the chicken and vegetables are coated.
4. Spread the mixture in a single layer across the sheet pan or pans. Do not crowd; the vegetables and chicken need space to roast rather than steam.
5. Roast for 25 to 30 minutes, turning once halfway through, until the chicken is cooked through (165 F internal temperature at the thickest piece) and the vegetables are tender with caramelized edges.
6. Serve straight from the pan.

*Adapted from Autoimmune Wellness*