Pesto Marinated Chicken With Roasted Vegetables

Name: Pesto Marinated Chicken With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pesto sauce; 1 tablespoon lime juice; 4 boneless skinless chicken breasts; 2 sweet potatoes, with skins cut into 1 inch wedges; 1 russet potato, with skin cut into 1 inch wedges; 2 onions, cut into 1/4 inch thick rings; 1/4 cup olive oil; 2 tablespoons toasted pine nuts; basil leaves, to taste; Vinaigrette; 2 tablespoons pesto sauce; 2 tablespoons olive oil; 1 lime, juiced; 1 tablespoon Dijon mustard; 1/2 teaspoon sugar; salt and pepper

Servings: persons

1/4 cup pesto sauce
1 tablespoon lime juice
4 boneless skinless chicken breasts
2 sweet potatoes, with skins cut into 1 inch wedges
1 russet potato, with skin cut into 1 inch wedges
2 onions, cut into 1/4 inch thick rings
1/4 cup olive oil
2 tablespoons toasted pine nuts
basil leaves, to taste
Vinaigrette
2 tablespoons pesto sauce
2 tablespoons olive oil
1 lime, juiced
1 tablespoon Dijon mustard
1/2 teaspoon sugar
salt and pepper

1
In a glass baking dish combine pesto and lime juice. Add the chicken and coat well. Cover and refrigerate for 12-24 hours.
2
With the rack in the middle position, preheat the oven to 400u00b0F.
3
On a baking sheet, toss the sweet potatoes, potato and onions with 2 T olive oil. Season with salt and pepper. Bake, stirring frequently, until the vegetables are al dente, about 20 minute Keep warm.
4
In a skillet, brown the chicken on each side in the remaining oil. Season with salt and pepper. Transfer to the baking sheet beside the vegetables, and bake until the chicken is cooked through.
5
Vinaigrette:.
6
Meanwhile, combine all the vinaigrette ingredients in a bowl. Season with salt and pepper.
7
Slice the chicken and serve with the vegetables.
8
Sprinkle with pine nuts and basil leaves and drizzle with vinaigrette.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup pesto sauce, 1 tablespoon lime juice, 4 boneless skinless chicken breasts, 2 sweet potatoes, with skins cut into 1 inch wedges, and more.

Yes, Pesto Marinated Chicken With Roasted Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!