Spring Pesto Chicken with Roasted Veggies
There’s nothing quite like the fresh, vibrant flavors of spring to breathe new life into your dinner routine, and this Spring Pesto Chicken with Roasted Veggies is a celebration of everything the season has to offer. Tender chicken breasts are marinated with lemon and herbs, then grilled until golden and juicy. Each piece is topped with a bright, homemade basil pesto that brings a fresh punch of flavor. Alongside the chicken, you’ll find a colorful mix of seasonal vegetables—think asparagus, zucchini, cherry tomatoes, and red onion—roasted until tender and caramelized. This dish is light yet satisfying, simple enough for weeknights but elegant enough to serve to guests.
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
2 tablespoons lemon juice
2 garlic cloves, minced
½ teaspoon salt
½ teaspoon black pepper
For the Basil Pesto:
2 cups fresh basil leaves, packed
¼ cup pine nuts (or walnuts as a budget-friendly option)
2 garlic cloves
¼ cup grated Parmesan cheese
⅓ cup olive oil
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon lemon juice
For the Roasted Veggies:
1 cup asparagus, trimmed and cut into 2-inch pieces
1 small zucchini, sliced into half-moons
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
Instructions
Start by marinating the chicken. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Add the chicken and toss to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 30 minutes if you have the time.
While the chicken marinates, prepare the pesto. Add basil, pine nuts, garlic, Parmesan, olive oil, salt, black pepper, and lemon juice to a food processor or blender. Pulse until the mixture is smooth and bright green. Taste and adjust seasoning if needed. Set the pesto aside or refrigerate until ready to use.
Preheat your oven to 400°F (200°C). On a large baking sheet, spread out the asparagus, zucchini, cherry tomatoes, and red onion. Drizzle the vegetables with olive oil and season with salt, pepper, and oregano. Toss to coat everything evenly. Roast in the oven for 15 to 20 minutes, stirring once halfway through, until the vegetables are tender and slightly golden on the edges.
While the vegetables are roasting, cook the chicken. Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and shake off any excess. Cook for about 6 to 7 minutes per side, or until the chicken is fully cooked through and develops a nice golden crust. Internal temperature should reach 165°F (74°C).
Once the chicken is done, transfer it to a plate and spread a generous spoonful of pesto over each piece while still warm. The warmth from the chicken will help release the aroma of the basil and garlic, making every bite incredibly fragrant and flavorful.
Serve the pesto chicken alongside the roasted vegetables. If you like, garnish with extra Parmesan cheese, a few fresh basil leaves, or a squeeze of lemon juice for added brightness.
Notes
If you’re short on time, store-bought pesto can be used in a pinch, but homemade really makes the dish shine.
You can easily swap out the veggies depending on what’s in season—broccoli, bell peppers, or even baby carrots work well.
This dish pairs beautifully with a side of couscous, quinoa, or crusty bread if you want something more filling.
Leftover pesto will keep in the fridge for up to 5 days in an airtight container, and can also be used for pasta, sandwiches, or salads.
Chicken thighs can be used instead of breasts for a juicier option—just adjust the cooking time accordingly.