Serves 4

• 1 pound chicken breasts- boneless and skinless
• 2 medium sweet potatoes – peeled and chopped (roughly 2 cups)
• 12 oz brussels sprouts – ends chopped off, sliced
• ¼ cup basil pesto
• 2 tsp garlic powder
• 2 Tbsp olive oil
• salt and pepper to taste

1. Preheat oven to 350 degrees F.
2. Place peeled and chopped sweet potatoes and sliced brussels sprouts on opposite sides of a large baking sheet.
3. Pour 1 Tbsp olive oil and 1 tsp garlic powder over each set of veggies. Season with salt and pepper if using. 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 and cook for 30-40 minutes, or until the juice of the thickest chicken breast runs clear.