Sheet Pan Pesto Chicken & Potatoes, Dairy, Gluten and Nut Free
4 boneless, skinless chicken breasts
1.5 lbs baby potatoes (halved or quartered if large)
2 tbsp pesto
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp smoked paprika
½ tsp salt
¼ tsp black pepper
Juice of ½ lemon (optional for finishing)
Fresh parsley for garnish (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- Prep the veggies: In a large bowl, toss the halved potatoes with 1 tbsp of olive oil and half of the seasoning mix (garlic powder, onion powder, thyme, paprika, salt, pepper). Bake the potatoes for 20 minutes before adding the chicken to the pan
- Season the chicken: Cut the breasts into 1′ pieces. Cover the pieces in pesto and half the remaining seasoning and spread the chicken out on the sheet pan. Bake for another 20 minutes or until chicken reaches internal temp of 165F
- Optional: Squeeze lemon juice over everything and sprinkle with fresh parsley before serving.
🥦 Optional Add-Ins:
- Add broccoli florets or green beans during the last 15–20 minutes for a veggie boost.
- Swap potatoes for sweet potatoes for a more blood sugar-stable option.
