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Dinner Tonight: September 24, 2020 One Pan Pesto Chicken with Veggies

One Pan Pesto Chicken with Veggies


One person thinks of a family memory. The others ask up to 20 questions to help them figure out which memory it is!


If you were a season, which season would you be and why?

This recipe appears courtesy of SNAP4CT and their “Fan Favorites” recipe collection.


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.

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