Sheet Pan Chicken and Veggies

30 mins

  

3 Servings

Sheet Pan Chicken and Veggies

Ingredients

  • 1 (6 oz.) container of fresh basil pesto
  • 1 lb. organic chicken breast tenders
  • 4 red potatoes, thinly sliced
  • 1 cup grape or cherry tomatoes
  • 1 bunch asparagus, ends trimmed
  • ¼ tsp. Pink Himalayan sea salt
  • ¼ tsp. black pepper

Instructions

  1. Heat oven to 375°F. Line a baking sheet with parchment paper.

  2. Place chicken and vegetables on the baking sheet. Season vegetables with salt and pepper.

  3. Drain some of the oil from the pesto sauce. Spoon pesto over the chicken.

  4. Place in the oven and bake for 15 minutes, or until the chicken is no longer pink inside.

Nutrition Facts

  • Calories: 339
  • Total Fat: 13 g
  • Saturated Fat: 1g
  • Trans Fat: 0 g
  • Sodium: 327 mg
  • Total Carbohydrates: 17 g
  • Dietary Fiber: 2g
  • Total Sugars: 1g
  • Added Sugars: 0 g
  • Protein: 33 g