Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the chicken pieces, olive oil, Italian seasoning, garlic powder, salt, and pepper. Toss to ensure the chicken is evenly coated.
3. Add the halved cherry tomatoes, broccoli florets, chopped zucchini, and sliced red onion to the bowl with the chicken. Add the pesto and toss everything together until the vegetables and chicken are well coated.
4. Spread the mixture evenly in a single layer on a baking sheet.
5. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
6. If desired, sprinkle with Parmesan cheese during the last 5 minutes of baking for a golden, cheesy crust.
7. Serve hot and enjoy! This dish is wonderful on its own, or with a side of quinoa or crusty bread.
Short Tips
* Feel free to customize the vegetables based on what you have on hand or what’s in season. Bell peppers, asparagus, or mushrooms would also be delicious.
* For an extra burst of flavor, add a squeeze of fresh lemon juice over the baked dish before serving.
* Leftovers store well in an airtight container in the refrigerator for up to 3 days.
