Sheet Pan Pesto Chicken 

Time: 50 minutes
Servings: 3-4 

INGREDIENTS:

FOR POTATOES:
1 bag baby potatoes
2 tbsp olive oil
3 cloves garlic, minced
½ lemon, juiced
1 pinch salt and pepper 

FOR THE PESTO CHICKEN:
2 large chicken breasts
⅓ cup basil pesto 
½ lemon, zested
¼ cup sun-dried tomatoes (drained of oil)
¼ tsp red pepper flakes
½ tsp black pepper

FOR THE ASPARAGUS:
1 bundle asparagus, ends trimmed
2 tbsp parmesan cheese, shredded
½ tsp salt
½ tsp pepper
1 tsp olive oil 

INSTRUCTIONS:

  1. Preheat the oven to 425 degrees and grease a baking sheet.
  2. Chop the baby potatoes into quarters and toss with the olive oil, garlic, lemon juice, salt, and pepper. Arrange evenly on the baking sheet and place in the oven for 20 minutes.
  3. Slice the chicken into 2-3 inch strips. Toss in a large bowl with pesto, lemon zest, sun-dried tomato, red pepper flakes, and black pepper. 
  4. After the potatoes have baked for 20 minutes, remove from the oven and move potatoes to one side of the baking sheet. Add the chicken to the other side. 
  5. Spread the chicken and potatoes slightly to fit asparagus in between. Drizzle the olive oil and season with salt and pepper. Top with parmesan cheese. Place the baking sheet back into the oven for 20 more minutes. 
  6. Remove from the oven once finished and ensure chicken is cooked through to 165 or no longer pink. Enjoy!