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Sheet Pan Pesto Chicken Dinner
Prep and Cook Time: 35 minutes | Serves: 2
Prep and Cook Time: 35 minutes
Serves: 2
Holy sheet! This sheet pan pesto chicken dinner with our chicken fillets is not only delicious but it’s totally plant-based. Dinner can be easy and delicious with this Sheet pan Pesto Chicken recipe using our plant-based chicken fillets, sweet potatoes, and fresh basil.
Ingredients:
1 small sweet potato, sliced into frites
½ red onion, cut into large chunks
1 cup cherry tomatoes
Olive Oil
Salt
Pepper
Garlic Powder
Pesto:
1.25 oz fresh basil
1/3 cup pine nuts
1 clove of garlic
1/3 cup Olive Oil
½ tsp salt
¼ tsp pepper
Juice from half of a lemon
Instructions:
Preheat oven to 400°F.
Place sweet potatoes on a sheet pan. Drizzle with olive oil and toss them on the pan until covered with oil. Sprinkle with salt, pepper and garlic powder. Place into preheated oven for 10 minutes.
Toss tomato and onion in olive oil, salt, pepper and garlic powder.
Remove pan from oven and add fillets, tomatoes and onions. Cook for 16 minutes, turning fillets halfway through.
While that cooks, make your pesto. Add all pesto ingredients to a tall jar and blend with immersion blender. Alternatively, you can make in a blender or food processor.
Remove sheet pan from oven and drizzle pesto over the fillets and vegetables. Serve as is or on a bed of fresh arugula!
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Plant-Based Chicken Fillets
