Get ready to transform your weeknight dinner from boring to absolutely mind-blowing! This Pesto Chicken with Sweet Potato recipe is about to become your new obsession - a perfect harmony of juicy, herb-infused chicken and caramelized sweet potato cubes that will make your taste buds dance with joy. Imagine a dish that's not just a meal, but a culinary adventure that's incredibly easy to prepare and guaranteed to impress everyone at your dinner table.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup pesto
- 2 large sweet potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Wash and peel the sweet potatoes. Cut them into uniform 1-inch cubes to ensure even roasting. Place the cubed sweet potatoes in a large mixing bowl.
- Drizzle 1 tablespoon of olive oil over the sweet potato cubes. Season with salt and pepper, then toss to coat evenly. Spread the sweet potato cubes on one side of the prepared baking sheet.
- Pat the chicken breasts dry with paper towels. This helps the pesto adhere better and promotes better browning.
- Place the chicken breasts on the other side of the baking sheet. Brush each chicken breast generously with pesto, covering the entire surface.
- Drizzle the remaining 1 tablespoon of olive oil over the chicken breasts and season with additional salt and pepper.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are golden and tender.
- Remove from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist chicken.
- Plate the pesto chicken alongside the roasted sweet potatoes. Optionally, garnish with fresh basil leaves or additional pesto for extra flavor.
Tips
- Pat the chicken breasts completely dry before applying pesto to ensure maximum flavor adherence and beautiful browning.
- Cut sweet potato cubes into uniform 1-inch pieces to guarantee even roasting and consistent texture.
- Use high-quality pesto for the most robust flavor - homemade or premium store-bought works best.
- Don't skip the resting period after cooking. Letting the chicken rest for 5 minutes helps retain its moisture and ensures tender, juicy meat.
- For extra crispiness, consider briefly broiling the dish for 2-3 minutes at the end of cooking to get beautiful golden edges.
- Use a meat thermometer to precisely check the chicken's internal temperature, ensuring it reaches 165°F (74°C) for food safety.
- Experiment with different pesto varieties like sun-dried tomato or spinach pesto to keep the recipe exciting and fresh.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 110mg
