Pesto Chicken with Green Beans + Roasted Potatoes

Ingredients (makes 2-3 servings):

  • 6 chicken tenders

  • 8-10 multicolor mini potatoes (found at Trader Joe’s), cubed

  • 2 TBSP EVOO (distributed)

  • 1 clove garlic

  • 1 bag of green beans

  • 2 TBSP pesto, homemade

  • Salt + pepper to taste

  • Adobo seasoning (optional for the chicken seasoning)

Directions:

For the potatoes:

  1. Cut 8-10 mini multicolor potatoes into cubes and toss in 1 TBSP of EVOO with fresh rosemary.

  2. Bake on 375 for 35-40 minutes - or until golden brown.

For the green beans:

  1. Sauté 1 clove of garlic in a pan with 1 TBSP of EVOO and add in green beans and red pepper flakes.

  2. Cook through until green beans are tender (15-20 mins on medium heat).

For the chicken:

  1. Season 6 chicken tenders with adobo seasoning and evenly spread out 2 TBSP of pesto on chicken.

  2. Place on baking sheet and bake in oven on 375 for 20 minutes (until cooked through).