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- 4 boneless, skinless chicken breasts - 1 cup basil pesto (store-bought or homemade) - 1 lb baby potatoes, halved - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper, to taste - 1 cup cherry tomatoes, halved - Fresh basil leaves, for garnish - Lemon wedges, for serving To make this dish shine, I focus on fresh and simple ingredients. You can use boneless chicken breasts for quick cooking. The basil pesto adds a strong, herby flavor. I love baby potatoes because they cook fast and taste great. For the extra ingredients, olive oil helps everything roast well. Garlic powder gives a nice kick, while paprika adds color. Don't forget the salt and pepper; they enhance all the flavors. Cherry tomatoes bring sweetness and brightness to the dish. I like to garnish with fresh basil and serve lemon wedges. They add a fresh touch to every bite. With these ingredients, you create a tasty and colorful meal. It’s easy to prepare and perfect for any day of the week. - Preheat oven to 400°F (200°C). - Line a large sheet pan with parchment paper for easy cleanup. - Combine baby potatoes with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, salt, and pepper. - Toss to coat and spread on one side of the sheet pan. - Mix 1 cup basil pesto with a pinch of salt and pepper. - Coat each chicken breast evenly with the pesto. - Roast potatoes for 15 minutes. - Combine potatoes and chicken on the same sheet pan. - Scatter 1 cup halved cherry tomatoes and drizzle with remaining pesto. - Roast for an additional 25-30 minutes until fully cooked. This dish is simple yet packed with flavor. The aroma of roasted potatoes and pesto chicken fills the kitchen. Enjoying this meal is a delight that you can share with family and friends. - Always check that chicken reaches an internal temperature of 165°F (75°C). This keeps it safe to eat. - For crispy potatoes, don’t overcrowd the pan. Give them space to roast well. - Serve directly from the sheet pan for a rustic look. It adds charm to your meal. - Garnish with fresh basil and lemon wedges for a pop of color. This makes the dish inviting. - Experiment with different pesto flavors, like sun-dried tomato pesto. It adds a twist to the dish. - Add other vegetables, such as bell peppers or zucchini, for extra color and taste. They roast well and mix nicely. {{image_2}} You can easily switch the chicken for shrimp or firm tofu. This change gives you a nice vegetarian option. Shrimp cooks quickly and adds a sweet taste. Firm tofu gives you a great texture and absorbs flavors well. If you prefer chicken, try using chicken thighs. They provide more flavor and juiciness than breasts. For a twist, use sweet potatoes or baby carrots instead of regular potatoes. Sweet potatoes add a hint of sweetness and vibrant color. Baby carrots roast well and stay crunchy. You can also mix different types of potatoes. This creates a colorful dish and adds interest to your meal. Boost the flavor by adding Italian seasoning to the pesto. This blend offers more depth and warmth. You can also mix in fresh herbs like thyme or rosemary along with basil. These herbs enhance the aroma and taste. They bring a fresh and lively feel to your dish. Store leftovers in an airtight container for up to 3 days. Make sure the food cools down first. This keeps your dish fresh and tasty. When you're ready to eat, just take it out and enjoy! Freeze individual portions for up to 2 months. This helps you save time on busy days. To reheat, make sure to warm it thoroughly before consuming. This keeps the chicken juicy and the potatoes tasty. Reheat in the oven for the best texture. This method keeps the chicken moist and the potatoes crispy. Set your oven to 350°F (175°C) and heat for about 15 minutes. Microwave is a quick option, but it may make the potatoes softer. If you choose this method, heat in short bursts to avoid overcooking. Yes, homemade basil pesto can enhance flavor and freshness. Making pesto is easy and quick. You need fresh basil, pine nuts, garlic, olive oil, and cheese. Blend these items until smooth. This method adds a personal touch to your dish. Chicken should reach an internal temperature of 165°F (75°C) for safe consumption. Use a meat thermometer to check. This ensures the chicken is fully cooked and safe to eat. Undercooked chicken can cause illness, so always check the temperature. Fresh potatoes are recommended for best texture, but frozen can be used if necessary. Frozen potatoes save time but may not crisp as well. If using frozen, adjust cooking time. Ensure they are fully thawed before cooking for better results. Add crushed red pepper flakes or spicy pesto to increase the heat. You can also use pepper jack cheese or diced jalapeños. Adjust the spice level to fit your taste. This makes the dish exciting and flavorful! This dish combines simple ingredients for a tasty meal. You prepare chicken with pesto, roast it with potatoes and tomatoes, then serve it all together. Remember to check that your chicken reaches 165°F for safety. Feel free to swap ingredients and add your favorite flavors. Storing leftovers is easy, and reheating ensures you enjoy them later. With these tips and variations, you can make this recipe your own. Enjoy your cooking adventure!

Pesto Chicken & Roasted Potatoes Sheet Pan

Savor the delightful flavors of Pesto Chicken & Roasted Potatoes Sheet Pan! This easy, one-pan recipe features juicy chicken breasts coated in vibrant basil pesto paired with tender baby potatoes and juicy cherry tomatoes. Perfect for busy weeknights, it’s a meal that’s simple to prepare and clean up. Ready in just 55 minutes, your family will love this delicious dish. Click through for the full recipe and bring this tasty dinner to your table today!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup basil pesto (store-bought or homemade)

1 lb baby potatoes, halved

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper, to taste

1 cup cherry tomatoes, halved

Fresh basil leaves, for garnish

Lemon wedges, for serving

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a large bowl, combine the baby potatoes, olive oil, garlic powder, paprika, salt, and pepper. Toss until the potatoes are well coated.

      Spread the seasoned potatoes evenly on one side of the prepared sheet pan. Roast in the preheated oven for 15 minutes.

        While the potatoes are roasting, prepare the chicken. In a small bowl, mix the pesto with a pinch of salt and pepper. Coat each chicken breast evenly with the pesto sauce.

          After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven and push the potatoes to one side. Place the coated chicken breasts on the other side of the sheet pan.

            Scatter the halved cherry tomatoes around the chicken and potatoes. Drizzle any remaining pesto over the top for extra flavor.

              Return the sheet pan to the oven and roast for an additional 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the potatoes are tender and golden brown.

                Remove the sheet pan from the oven. Let it rest for a few minutes before serving. Garnish with fresh basil leaves and serve with lemon wedges on the side for an extra zing.

                  Prep Time: 10 minutes | Total Time: 55 minutes | Servings: 4

                    - Presentation Tips: Serve the chicken and potatoes directly from the sheet pan for a rustic feel, garnished with fresh basil and lemon wedges for a pop of color. Enjoy!