Pesto Chicken and Vegetables

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Pesto Chicken and Vegetables

Prep Time15 mins
Cook Time40 mins
Course: Main Course
Diet: Gluten Free, Low Calorie, Dairy Free
Keyword: chicken dump, sheet pan
Main Protein: Chicken
Cooking Method: Oven, Slow Cooker
Servings: 6
Calories: 340kcal


  • 4 chicken breasts boneless and skinless
  • 6 oz. pesto
  • 1 zucchini diced
  • 2 carrots peeled and diced
  • 12 oz. kernel corn drained
  • 1 cup chicken broth
  • 1 packet dry Ranch seasoning
  • optional: 1/2 to 1 cup Brussels sprouts frozen
  • 1 large (gallon) freezer bag or reusable silicone bag


Assembly instructions:

  • Place the chicken breasts in a large resealable freezer bag.
  • Add the pesto sauce, diced zucchini, diced carrots, corn, chicken broth, and dry Ranch seasoning. If you're adding Brussels sprouts, toss them in as well.
  • Remove the excess air and seal. Freeze.

Slow cooker instructions:

  • Thaw.
  • Cook in the Crock-Pot on low for 4-6 hours.

Oven cooking instructions:

  • Remove the bag from the freezer to thaw.
  • Preheat the oven to 375°.
  • Lay everything out on a baking sheet lined with aluminum foil.
  • Bake at 375° for 40 minutes.


Calories: 340kcal | Carbohydrates: 13g | Protein: 35g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 705mg | Potassium: 805mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4080IU | Vitamin C: 13mg | Calcium: 69mg | Iron: 1mg