Pesto Marinated Chicken With Roasted Vegetables Recipes

Steps:

• In a glass baking dish combine pesto and lime juice. Add the chicken and coat well. Cover and refrigerate for 12-24 hours.
• With the rack in the middle position, preheat the oven to 400°F.
• On a baking sheet, toss the sweet potatoes, potato and onions with 2 T olive oil. Season with salt and pepper. Bake, stirring frequently, until the vegetables are al dente, about 20 minute Keep warm.
• In a skillet, brown the chicken on each side in the remaining oil. Season with salt and pepper. Transfer to the baking sheet beside the vegetables, and bake until the chicken is cooked through.
• Vinaigrette:.
• Meanwhile, combine all the vinaigrette ingredients in a bowl. Season with salt and pepper.
• Slice the chicken and serve with the vegetables.
• Sprinkle with pine nuts and basil leaves and drizzle with vinaigrette.

Steps:

• Place the basil, garlic, Parmesan, toasted pine nuts and lemon juice in a food processor and process until combined.
• Gradually add the olive oil, with the processor still running, and process until smooth.
• Reserve 3/4 cup of the pesto.
• Coat the chicken fillets with the remaining pesto and marinate for at least 1 hour, or overnight if time permits.
• Place the chicken on a tray and cook under a medium grill (broil) for 5 minutes on each side, or until cooked, brushing with any remaining marinade during the cooking.
• Serve with roasted vegetables, (such as eggplant, capsicum, red onion) and the reserved pesto.