Sheet-Pan Pesto Chicken with Roasted Asparagus, Artichoke Hearts & Toasted Pine Nuts (Gluten-Free, 45-Minute Recipe)
Juicy chicken breasts are coated in fresh basil pesto and oven-roasted alongside tender asparagus, marinated artichoke hearts, and cherry tomatoes. Finished with toasted pine nuts and lemon zest, this gluten-free sheet-pan meal delivers vibrant Mediterranean flavors in under 45 minutes.
- 4 pieces boneless, skinless chicken breasts
- 1 lb asparagus, trimmed
- 1 cup marinated artichoke hearts, drained and quartered
- 1 cup cherry tomatoes, halved
- 0.5 cup basil pesto (gluten-free)
- 2 tbsp olive oil
- 2 tbsp pine nuts
- 1 whole lemon (zest and wedges for serving)
- 1 tsp kosher salt
- 0.5 tsp freshly ground black pepper
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Instructions
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
🌡️ 425°FPat chicken breasts dry and season both sides with half the salt and pepper. Coat each breast with 2 tablespoons of pesto and arrange on the sheet pan.
Toss asparagus, artichoke hearts, and cherry tomatoes with olive oil and remaining salt and pepper. Arrange vegetables around the chicken on the pan.
Roast in the oven for 30 minutes, until chicken is cooked through (internal temp 165°F) and vegetables are tender.
⏱️ 30 minutes 🌡️ 425°FWhile the chicken is roasting, toast pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until golden. Remove from heat immediately.
⏱️ 3 minutesRemove sheet pan from oven. Sprinkle chicken and veggies with lemon zest and toasted pine nuts. Serve with lemon wedges.
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Nutrition Information
Per serving. Values are approximate and may vary.
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