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Pesto Sheet Pan Chicken with Tomatoes & Asparagus

I love Asparagus and of course all the health benefits of it. I found this recipe at while I was getting ready for meal prep day (my Saturdays) and used it for inspiration to create another freezer meal I can easily cook up quick. The fresh way is absolutely great as well but my goals are always to prepare meals ahead so we can eat healthy but on less time. It turned out much better than I thought having been frozen. This just might be my new favorite!

I prepared all of these items in one bag and will thawed it prior to use. Massage the pesto throughout the bag to ensure all the ingredients are mixed in the bag, then placing on the sheet pan as instructed.


This recipe is from

  • 1 to 1 1/2 lb. boneless, skinless chicken breast cut into 1 1/2 in. pieces

  • 1 1/2 Tbsp. cornstarch

  • Juice from one large lemon (about 6 Tbsp.)

  • 3 Tbsp. pesto

  • 2 Tbsp. plus 1 tsp. olive oil (divided)

  • 1 lb. asparagus, washed, with woody ends removed

  • 1 small onion, cut into 1/2 in. wedges

  • 2 Tbsp. grated parmesan cheese (I used an Asiago and Parmesan blend)

  • 1/4 tsp. kosher salt

  • 1/4 tsp. fresh ground pepper

  • 1 pint grape tomatoes

  • 4 to 5 garlic cloves, peeled


  1. Preheat oven to 425°F. (If you are preparing a frozen meal, skip down to step 7)

  2. Cut chicken into uniform pieces, about 1 1/2 inches around, and place in large bowl. Sprinkle cornstarch on top of the chicken and mix until chicken pieces are evenly coated.

  3. Add lemon juice, pesto, and 1 Tbsp. olive oil to the chicken and stir to cover all the pieces uniformly. Let sit while preparing asparagus.

  4. Place prepped asparagus and onion in a one gallon Ziploc bag or bowl.

  5. Add the remaining olive oil (4 tsp.), parmesan cheese, salt, and pepper to the asparagus and onion. Close the zipper bag and mix the ingredients by gently kneading and rubbing the bag (or mix in a bowl by hand).

  6. Dump the asparagus/onion mixture onto a large rimmed sheet pan and spread out to the edges, leaving space in the middle for the chicken. Pour chicken onto the middle of the pan and spread it out evenly. Place grape tomatoes on top of the chicken and asparagus, along with the garlic cloves.

  7. Bake in preheated 425°F oven for 25 to 30 minutes (or longer if needed) until chicken is done.

  8. Remove from oven and serve immediately. (You can eat alone or serve or a whole wheat penne pasta

These was a fantastic and relatively quick meal. I found it delicious and will for sure be one of my favorites going forward! With something so simple and healthy you are sure to find an easy go-to meal thats warm and tasty while being nutritious and filling!

Nutritional Info

  • 230 Calories

  • 270mg Sodium

  • 9g Fat

  • 27g Protein

  • 11g Carbohydrates

  • 3g Fiber

#Recipe #FreezerMeal

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