Pesto Chicken Potatoes
Elevate your dinner routine with this irresistible Pesto Chicken Potatoes recipe—a vibrant medley of tender roasted chicken, golden baby potatoes, and juicy cherry tomatoes, all tossed in a luscious basil pesto sauce. With just 15 minutes of prep time, this one-pan wonder is both easy and flavorful, perfect for busy weeknights or casual gatherings. The dish is finished with a sprinkle of Parmesan cheese and fresh basil, adding layers of richness and aromatic charm that will delight your taste buds. Whether served as a main course or paired with a crisp green salad, this recipe is a sure crowd-pleaser. Plus, it's packed with wholesome ingredients and requires minimal cleanup, making it a go-to for anyone looking to enjoy a quick, delicious, and satisfying meal.
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Ingredients
- 1.5 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 chicken breasts
- 1 teaspoon garlic powder
- 0.5 cup basil pesto
- 0.25 cup parmesan cheese, grated
- 1 cup cherry tomatoes
- 2 tablespoons fresh basil leaves, chopped
Directions
Step 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Step 2
Wash and halve the baby potatoes. In a bowl, toss the potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the potatoes in an even layer on one half of the prepared baking sheet.
Step 3
Season the chicken breasts with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the garlic powder. Place them on the other half of the baking sheet.
Step 4
Roast the chicken and potatoes in the preheated oven for 25-30 minutes, or until the potatoes are golden and crisp, and the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Step 5
While the chicken and potatoes are cooking, prepare the cherry tomatoes by halving them, and set them aside.
Step 6
When the chicken is cooked, remove it from the baking sheet and let it rest for 5 minutes before slicing into strips or bite-sized pieces.
Step 7
In a large bowl, toss the roasted potatoes, sliced chicken, cherry tomatoes, and basil pesto until everything is evenly coated in the sauce.
Step 8
Sprinkle the grated parmesan cheese over the top, and garnish with fresh basil leaves.
Step 9
Serve warm as a complete meal or alongside a crisp green salad.
Nutrition Facts
| Serving size | (1374.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2134.1 |
| Total Fat 113.0g | 0% |
| Saturated Fat 23.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 334.8mg | 0% |
| Sodium 3777.4mg | 0% |
| Total Carbohydrate 138.1g | 0% |
| Dietary Fiber 11.7g | 0% |
| Total Sugars 14.4g | |
| Protein 144.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 813.0mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 3834.4mg | 0% |
Source of Calories