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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Recipe Information
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
Instructions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
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.
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.
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).
While the chicken and potatoes are cooking, prepare the cherry tomatoes by halving them, and set them aside.
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.
In a large bowl, toss the roasted potatoes, sliced chicken, cherry tomatoes, and basil pesto until everything is evenly coated in the sauce.
Sprinkle the grated parmesan cheese over the top, and garnish with fresh basil leaves.
Serve warm as a complete meal or alongside a crisp green salad.
Nutrition Facts
Calories |
2134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 3777 mg | 164% | |
| Total Carbohydrate | 138.1 g | 50% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 14.4 g | ||
| Protein | 144.2 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 813 mg | 63% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3834 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
