Sheet Pan Pesto Chicken with Broccoli

Instructions

1. 1
   Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or foil.
2. 2
   Place chicken breasts on one side of the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt, pepper, and Italian herbs. Spread 2 tablespoons of pesto evenly over the chicken.
3. 3
   Arrange broccoli florets and cherry tomatoes on the other side of the pan. Toss veggies with remaining olive oil, a pinch of salt, and black pepper. Spoon remaining pesto over the veggies and toss to coat.
4. 4
   Roast for 22–25 minutes, until chicken is cooked through (internal temperature 165°F) and broccoli is crisp-tender and beginning to brown. For extra color, broil on high for an additional 2 minutes if desired.
5. 5
   Remove from oven. Sprinkle parmesan over the hot chicken and veggies and add a squeeze of lemon juice. Serve immediately, garnished with extra cheese or pesto.