Easy Pesto Chicken with Roasted Asparagus & Baby Potatoes
Juicy pesto chicken, roasted asparagus, and crispy baby potatoes — big flavor with minimal effort. A balanced, high-protein dinner that actually tastes amazing.
Equipment
- Baking dish
- Baking sheet
- Air Fryer optional
- Mixing Bowl
Ingredients
Pesto Chicken
- 2-4 Boneless, Skinless Chicken Breasts
- ¼-½ C Pesto
Asparagus
- 1 bunch Asparagas trimmed
- 2 tbsp Melted butter
- 2 cloves Garlic minced
- 2 tbsp Fresh Parmesan cheese grated
- Juice of ½ Lemon
Potatoes
- 1 lb Baby potatoes
- 1-2 tsp Olive oil
- ½ tsp Salt, Pepper, Garlic powder, Onion powder each. Or other seasonings of choice
Instructions
- Preheat oven to 400°F
- Smother chicken breasts with pesto and place in a baking dish. Bake 20–25 minutes until cooked through and juicy.
- Toss asparagus with melted butter, minced garlic, Parmesan, and lemon juice. Spread on a baking sheet and roast 10–12 minutes until tender-crisp.
- Toss baby potatoes with olive oil and seasonings. Air fry at 400°F for 15–20 minutes until golden and crispy, or roast in the oven for 25–30 minutes.
- Serve chicken with roasted asparagus and baby potatoes. Enjoy!
Notes
Calories are an estimate and may vary based on ingredients and portion sizes.
