One Pan Pesto Chicken and Veggies

This one-pan meal is very easy to throw together.  Use any vegetables you like to switch up the flavors!  Pro-tip: try veggies that last a long time.

​Makes: 4 Servings

Ingredients
1 lb chicken breasts, boneless, skinless
2 medium sweet potatoes, peeled, chopped (roughly 2 cups)
12 oz brussels sprouts, ends chopped off, sliced
¼ cup basil pesto (try this recipe!)
2 tsp garlic powder
2 Tbs olive oil, or vegetable oil of your choice 
salt and pepper to taste 

Instructions
  1. Preheat oven to 350°F.
  2. Peel and chop sweet potatoes, slice brussels sprouts.  Place sweet potatoes and brussels sprouts on opposite sides of a large baking sheet. 
  3. Pour 1 Tbs olive oil and 1 tsp garlic powder over each set of veggies. Toss to coat evenly. 
  4. Place chicken in the center of your baking sheet, and coat both sides with basil pesto. 
  5. Place sheet in the oven for 30-40 minutes, or until the juice of the thickest chicken breast runs clear. 
​​Nutrition Information
Serving Size: 3oz piece of chicken and ½ cup veggies

Calories: 390
Total Fat: 16g
Saturated Fat: 3g
Protein: 40g
Sodium: 290mg
Carbohydrates: 23g
Added Sugar: 0g
Fiber: 6g