Pesto chicken with sweet potato, red onion and cauliflower
Ingredients
- 6 chicken breasts
- 2 medium sweet potato, peeled (if desired) and cut into bite sized cubes
- 1 red onion, sliced into half moons
- ½ head cauliflower, cut into florets
- ½ cup pesto (store bought is fine)
- 1 tablespoon olive oil, divided
- Juice of ½ lemon
- ¼ cup fresh basil leaves
- 1 teaspoon salt
- 1 teaspoon pepper
Directions
- Preheat oven to 400F.
- Line a large sheet pan with parchment paper.
- In bowl whisk 1 tablespoon olive oil with the pesto, remove a quarter cup of the mix and set aside.
- In a bowl, first toss the cauliflower with the pesto, then lay on the baking sheet. Followed by the sweet potato. Add the onions to the baking sheet, without tossing in pesto.
- Arrange the vegetables directly on the parchment, and arrange the chicken on a rack nestled on top on the vegetables; this allows the air to circulate around the chicken.
- Season with salt and pepper and bake for 15 minutes. Remove the chicken and wrap tightly in foil and bake the vegetables an additional 10 to 15 minutes.
- To serve, whisk together the lemon juice and the remaining pesto mix, serve the chicken and vegetables with a scoop of the dressing and garnish with fresh basil.
