PESTO MARINATED CHICKEN WITH ROASTED VEGETABLES

Pesto Marinated Chicken With Roasted Vegetables image

Provided by keeney

Time P1DT30m

Yield 4 , 4 serving(s)

Number Of Ingredients 15

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1/4 cup pesto sauce
1 tablespoon lime juice
4 boneless skinless chicken breasts
2 sweet potatoes, with skins cut into 1 inch wedges
1 russet potato, with skin cut into 1 inch wedges
2 onions, cut into 1/4 inch thick rings
1/4 cup olive oil
2 tablespoons toasted pine nuts
basil leaves, to taste
2 tablespoons pesto sauce
2 tablespoons olive oil
1 lime, juiced
1 tablespoon Dijon mustard
1/2 teaspoon sugar
salt and pepper

Steps:

In a glass baking dish combine pesto and lime juice. Add the chicken and coat well. Cover and refrigerate for 12-24 hours.
With the rack in the middle position, preheat the oven to 400°F.
On a baking sheet, toss the sweet potatoes, potato and onions with 2 T olive oil. Season with salt and pepper. Bake, stirring frequently, until the vegetables are al dente, about 20 minute Keep warm.
In a skillet, brown the chicken on each side in the remaining oil. Season with salt and pepper. Transfer to the baking sheet beside the vegetables, and bake until the chicken is cooked through.
Vinaigrette:.
Meanwhile, combine all the vinaigrette ingredients in a bowl. Season with salt and pepper.
Slice the chicken and serve with the vegetables.
Sprinkle with pine nuts and basil leaves and drizzle with vinaigrette.

Nutrition Facts : Calories 594, Fat 33.9, SaturatedFat 4.2, Cholesterol 75.5, Sodium 2298.5, Carbohydrate 40.6, Fiber 10.9, Sugar 8.1, Protein 36.6