Easy & Delicious Pesto Chicken Bake for Meal Prep
Makes: 4 Servings
Per Serving: 41g Protein | 382 Cal
This Meal prepping can be a bit of a controversial topic: for some people, the thought of eating the same thing throughout the week feels boring, but other people can’t live without their weekly prep sessions. While I love to switch things up, I also appreciate a quick, easy, and tasty meal-prepped dish that keeps you fueled and satisfied all week long, without having to spend a ton of extra time in the kitchen (or money on takeout), especially for those weeks that get a little extra hectic and busy. And while chicken is an easy, popular choice, who isn't always on the lookout for a new easy recipe? Enter this Pesto Chicken Bake meal prep. It's the easiest chicken recipe, ensuring you'll have a complete meal (with juicy chicken breasts or thighs, nutritious veggies, fresh basil pesto, and melty cheese) in no time at all. No boring chicken recipes here.
This easy baked pesto chicken recipe is perfect for a busy week, ensuring you have a cheesy, nutritious, comforting meal (that’s still protein-packed, of course) every single night. And while this recipe is perfect for one person, you can, of course, make additional portions if you’re meal prepping for a couple (or a crowd!).
Let’s dive into this simple, cheesy, and oh-so-delicious recipe.
Why You’ll Love This Pesto Chicken Bake Meal Prep
Flavor-Packed: The combo of pesto, Parmesan, and melty mozzarella is a cheesy, herby dream come true.
Balanced Nutrition: High in protein, with a good mix of veggies and carbs to keep you energized. It's an easy way to get a ton of good-for-you ingredients in!
Meal Prep-Friendly: Make a batch and enjoy a healthy meal in minutes during your busy week.
Main Ingredients in This Pesto Chicken Bake:
Boneless, skinless chicken breasts or thighs (I like the Trader Joe’s Pesto Chicken): Your main protein source for this meal.
Jasmine rice: You only need a little bit, but it expands when it cooks and soaks up all these delicious flavors.
Zucchini and broccoli: A great source of fiber.
Parmesan cheese: For a nutty, savory flavor boost.
Vegan pesto (or your favorite homemade or store-bought pesto): Adds a ton of flavor.
Lite mozzarella cheese: Melts perfectly for that comforting gooey topping.
Chicken bone broth: Cooks the rice and adds depth of flavor.
Ingredients
4-8 tablespoons uncooked jasmine rice
1/2 cup chicken bone broth
300g zucchini, diced
300g broccoli, diced
22-24 oz boneless, skinless chicken thighs or breasts (I like the Pesto Chicken from Trader Joe’s)
4-8 tablespoons Parmesan cheese
4 tablespoons vegan pesto (or your favorite homemade or store-bought pesto)
1 cup lite shredded mozzarella
Salt and black pepper, to taste
Instructions
Preheat your oven to 375°F.
Chop your veggies and chicken: Make sure everything is the same size (or about) to ensure it all cooks evenly. If you're not using the Pesto Chicken from Trader Joe's, consider tossing your cut-up chicken with some extra pesto.
Layer it up: Add your uncooked rice to 4 oven-safe bowls, then pour in the bone broth.
Add the veggies: Arrange the zucchini and broccoli on top of the rice. Place chicken on top, sprinkle with Parmesan cheese, and drizzle with pesto. Season with a bit of salt and black pepper. Careful not to over-salt—the Parmesan cheese is salty!
Top it off: Scatter the shredded mozzarella over everything.
Cover and bake: Seal each bowl with aluminum foil, place on a sheet pan, and bake in the preheated oven for 35-40 minutes, until the chicken is cooked through (internal temperature should be 165 degrees F) and the rice is tender. Use a meat thermometer to be sure.
Store and enjoy: Let the bowls cool, then cover and pop them in the fridge. This dish will stay fresh for up to 3-4 days in an airtight container—perfect for a quick lunch or dinner!
Nutrition Per Bowl
Calories: 382
Protein: 41g
Carbs: 20g
Fat: 15g
Meal Prep Tips
As you know, this recipe is tailor-made for meal prepping. Here are some of my best meal prep tips
Use Quality Containers: Invest in airtight containers that are microwave-safe and easy to stack in your fridge. For this recipe, they need to be oven-safe as well. If your containers aren’t oven-safe. Bake in one larger baking dish or casserole dish, then divvy everything up evenly among the four containers.
Label Your Meals: If you’re prepping several meals at once, label them with the date so you know when they were made.
Customize Your Veggies: Switch up the veggies to keep things interesting! Try bell peppers, squash, spinach, green beans, or even asparagus.
Double the Recipe: If you want meals for a longer period of time, double the recipe and store the extra bowls in the freezer. Just thaw overnight in the fridge before reheating.
Reheat Properly: When reheating, sprinkle a little water over the rice to keep it moist, and microwave in intervals to avoid overcooking.
FAQs
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Yes, you can! If you’re short on time, use pre-cooked chicken. Use chicken breast, thighs, or even chicken tenders. Toss it with some extra pesto and add it in during the last 10 minutes of baking to prevent it from drying out.
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Absolutely! Quinoa (technically a seed), brown rice, or even cauliflower rice for a low-carb option would work well in this recipe. Zucchini noodles would also be great, just make sure you swap the zucchini for another veggie to avoid zucchini overload.
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No worries! You can use regular store-bought basil pesto or even make your own homemade pesto sauce by blending fresh basil, garlic, pine nuts or walnuts, and olive oil. Want to switch things up a bit? Use a different type of pesto for a new flavor combination.
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These bowls will last up to 3 days in the fridge. If you want them to last longer, you can freeze them for up to 2 months.
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Of course! Feel free to add some cherry tomatoes, olives, or even a sprinkle of red pepper flakes for a bit of heat.
This Pesto Chicken Bake recipe is everything you need for a week of delicious, easy meals. With its balance of protein, carbs, and veggies, it’s a meal you can feel good about and one that's sure to make it into your regular rotation. Plus, the cheesy, pesto flavor combo is just too good to resist!
Pesto Chicken Bake for Meal Prep
Ingredients
- 4-8 tablespoons uncooked jasmine rice
- 1/2 cup chicken bone broth
- 300g zucchini, diced
- 300g broccoli, diced
- 22-24 oz boneless, skinless chicken thighs or breasts (I like the Pesto Chicken from Trader Joe’s)
- 4-8 tablespoons Parmesan cheese
- 4 tablespoons vegan pesto (or your favorite homemade or store-bought pesto)
- 1 cup lite shredded mozzarella
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 375°F.
- Chop your veggies and chicken: Make sure everything is the same size (or about) to ensure it all cooks evenly. If you're not using the Pesto Chicken from Trader Joe's, consider tossing your cut-up chicken with some extra pesto.
- Layer it up: Add your uncooked rice to 4 oven-safe bowls, then pour in the bone broth.
- Add the veggies: Arrange the zucchini and broccoli on top of the rice. Place chicken on top, sprinkle with Parmesan cheese, and drizzle with pesto. Season with a bit of salt and black pepper. Careful not to over-salt—the Parmesan cheese is salty!
- Top it off: Scatter the shredded mozzarella over everything.
- Cover and bake: Seal each bowl with aluminum foil, place on a sheet pan, and bake in the preheated oven for 35-40 minutes, until the chicken is cooked through (internal temperature should be 165 degrees F) and the rice is tender. Use a meat thermometer to be sure.
- Store and enjoy: Let the bowls cool, then cover and pop them in the fridge. This dish will stay fresh for up to 3-4 days in an airtight container—perfect for a quick lunch or dinner!
Nutrition Facts
Calories
382Fat
15 gCarbs
20 gProtein
41 g