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Pesto chicken with sweet potato, red onion and cauliflower
Grilled sweet potato salad with Japanese flavours
6 chicken breasts
2 medium sweet potato, peeled (if desired) and cut into bite sized cubes
1 red onion, sliced into half moons
½ head cauliflower, cut into florets
½ cup pesto (store bought is fine)
1 tablespoon olive oil, divided
Juice of ½ lemon
¼ cup fresh basil leaves
1 teaspoon salt
1 teaspoon pepper
Preheat oven to 400F.
Line a large sheet pan with parchment paper.
In bowl whisk 1 tablespoon olive oil with the pesto, remove a quarter cup of the mix and set aside.
In a bowl, first toss the cauliflower with the pesto, then lay on the baking sheet. Followed by the sweet potato. Add the onions to the baking sheet, without tossing in pesto.
Arrange the vegetables directly on the parchment, and arrange the chicken on a rack nestled on top on the vegetables; this allows the air to circulate around the chicken.
Season with salt and pepper and bake for 15 minutes. Remove the chicken and wrap tightly in foil and bake the vegetables an additional 10 to 15 minutes.
To serve, whisk together the lemon juice and the remaining pesto mix, serve the chicken and vegetables with a scoop of the dressing and garnish with fresh basil.
Quick and easy
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