Pesto Chicken and Vegetables Freezer Meal Recipe

Pesto freezes so beautifully. We use it in several of our tried and true freezer meals including our Lemon Pesto Chicken and Vegetable Pesto Minestrone. This new Pesto Chicken and Vegetables recipe turned out to be the best yet. This freezer meal is healthy and easy to make. It can be cooked either in the slow cooker or the oven. This meal is absolutely gorgeous, especially when baked in the oven. It’s an impressive one for serving in the summer or the fall with all of its colors.

My neighbor Christie is the one who thought of adding Brussels sprouts to this recipe and that just took it up to another level, especially for me since I love them!

And I have a particular fondness for meals that are colorful in the bag. Looking at them makes me smile. The bright colors make me feel like I’ve made something particularly healthy for my family.

Pesto Chicken and Vegetables Recipe:

• 4 chicken breasts, boneless and skinless
• 6 oz. pesto sauce
• 1 zucchini, diced
• 2 carrots, peeled and diced
• 12 oz. can kernel corn, drained
• 1 cup chicken broth
• 1 packet dry Ranch seasoning
• optional: 1/2 to 1 cup frozen Brussels sprouts

Assembly instructions:

1. Place the chicken breasts in a large resealable freezer bag.
2. 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.
3. Remove the excess air and seal. Freeze.

Slow cooker instructions:

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

Oven cooking instructions:

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

Check out these other delicious make-ahead meals:

Cilantro Lime Chicken with Corn and Black Beans

Chickpea and Vegetable Curry

Print

Pesto Chicken and Vegetables Freezer Meal

Course: Main Course

Cuisine: Italian

Keyword: chicken, pesto, vegetables

Servings: 8

Calories: 236 kcal

Ingredients

• 4 chicken breasts boneless and skinless
• 6 oz. pesto sauce
• 1 zucchini diced
• 2 carrots peeled and diced
• 12 oz. can kernel corn drained
• 1 cup chicken broth
• 1 packet dry Ranch seasoning
• optional: 1/2 to 1 cup frozen Brussels sprouts

Instructions

Assembly instructions:

1. Place the chicken breasts in a large resealable freezer bag.

2. 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.

3. Remove the excess air and seal. Freeze.

Slow cooker instructions:

1. Thaw.

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

Oven cooking instructions:

1. Remove the bag from the freezer to thaw.

2. Preheat the oven to 375°.

3. Lay everything out on a baking sheet lined with aluminum foil.

4. Bake at 375° for 40 minutes.