Sheet Pan Pesto Chicken Dinner
Ingredients
The main dish
-
1
lb
baby potatoes
-
3
Tbsp
olive oil
-
½
tsp
oregano
-
3
pinches
salt and pepper
-
1
pint
grape tomatoes
-
2
pieces
boneless, skinless chicken breasts
-
¼
cup
pesto
-
4
oz
fresh mozzarella
The side salad
-
¼
lb
spring mix
-
¼
cup
Caesar dressing
Instructions
- Preheat the oven to 425ºF and prepare a large sheet pan with oil.
- Slice the baby potatoes and coat them with olive oil, oregano, salt, and pepper, then spread on half of the sheet pan.
- Coat the grape tomatoes with olive oil, salt, and pepper, and spread on the other half of the sheet pan.
- Roast the potatoes and tomatoes for 20 minutes.
- Pound the chicken breasts to an even thickness, slice them, and coat with olive oil, salt, and pepper.
- After 20 minutes, stir the potatoes and tomatoes, then push them to the sides of the pan and add the chicken to the center.
- Roast everything for an additional 20 minutes.
- Ensure the chicken reaches 165ºF, then spread pesto on top and add mozzarella slices.
- Broil for 3-5 minutes until the cheese is melted and browned.
- Toss the spring mix with Caesar dressing and serve with the chicken and roasted vegetables.
Nutrition Facts (estimated)
Servings
4
Calories
599
Total fat
35g
Total carbohydrates
28g
Total protein
42g
Sodium
982mg
Cholesterol
mg
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