Sheet Pan Pesto Chicken and Potatoes 

This vibrant one-pan dinner brings together tender chicken and roasted potatoes coated in flavorful pesto and sun-dried tomatoes. Designed for simplicity, it cooks start to finish on a single sheet pan—making it perfect for busy nights or meal prep. Ready in under an hour, it’s a balanced, satisfying meal that pairs beautifully with a side of arugula or steamed vegetables. 

Ingredients

• For the Potatoes:
  
  

  • 680 g baby potatoes (about 3–4 cups), quartered
    
    

  • 2 tbsp olive oil
    
    

  • 3 cloves garlic, minced
    
    

  • Juice of ½ lemon
    
    

  • Salt and pepper to taste
    
    

• For the Pesto Chicken:
  
  

  • 2 large boneless, skinless chicken breasts
    
    

  • ⅓ cup basil pesto (homemade or store-bought)
    
    

  • Zest of ½ lemon
    
    

  • ¼ cup sun-dried tomatoes, drained
    
    

  • ¼ tsp red pepper flakes
    
    

  • ½ tsp black pepper
    
    

• For Serving (optional):
  
  

  • 2–3 cups baby arugula, dressed with olive oil and lemon juice
    
    

  • Parmesan cheese to sprinkle on top
    
    

Directions

1. Preheat the oven to 425 °F and grease a baking sheet.
   
   

2. Toss the quartered potatoes with olive oil, garlic, lemon juice, salt, and pepper. Spread half of them in a single layer on the baking sheet and roast for 20 minutes.
   
   

3. Meanwhile, slice the chicken into strips and toss with pesto, lemon zest, sun-dried tomatoes, red pepper flakes, and black pepper.
   
   

4. After 20 minutes, slide the potatoes to one side of the pan and arrange the chicken strips on the other side. Roast for another 20 minutes (or until the chicken is fully cooked).
   
   

5. Serve immediately—optionally over arugula with a crumble of Parmesan.
   
   

Nutrients (estimated per serving; assumes recipe serves 3)

• Calories: 460 kcal
  
  

• Total Fat: 20 g
  
  

• Saturated Fat: 3 g
  
  

• Trans Fat: 0 g
  
  

• Unsaturated Fat: 17 g
  
  

• Cholesterol: 80 mg
  
  

• Sodium: 420 mg
  
  

• Carbohydrates: 35 g
  
  

• Fiber: 4 g
  
  

• Sugar: 3 g
  
  

• Protein: 38 g