Description
Pesto chicken and veggies are smothered in a dairy free basil pesto sauce and baked in the oven in just 30 minutes! It’s perfect for busy weeknights and Paleo, Whole30, and Keto too!
Ingredients
Scale
- 2 medium zucchini, sliced
- 1 cup grape or cherry tomatoes
- 1 1/2 pounds chicken drumsticks, about 5 drumsticks
- 1/2 cup dairy free pesto, divided
Instructions
- Preheat oven to 425 degrees Fahrenheit. In a large bowl, combine zucchini, tomatoes, and 3 tablespoons of pesto. Toss until the veggies are covered evenly, then transfer to a baking sheet.
- In the same bowl, combine the chicken drumsticks and 3 tablespoons of pesto and toss until coated evenly. Arrange chicken in with the vegetables on the baking sheet.
- Bake chicken for 25-30 minutes, or until chicken reads 165 degrees and vegetables are tender. Top the chicken and veggies with extra pesto if you prefer.
Notes
- I used my homemade dairy free pesto, but you can use store bought as well. If you buy store bought pesto, make sure it is dairy free (for Paleo, Whole30), and/or has quality ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 294
- Sugar: 1.4 g
- Sodium: 415.6 mg
- Fat: 15.8 g
- Carbohydrates: 3.1 g
- Protein: 33.2 g
- Cholesterol: 144.6 mg
