Sheet Pan Pesto Chicken Dinner

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  1 lbs Potato, Yukon Gold
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.5 tsp Oregano, Dried
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  3 3 pinches salt and pepper ($0.05)
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  1 Tomato, Cherry(17g)
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  1.3 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.3 cup Basil Pesto, Prepared
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  4 oz Cheese, Mozzarella, Fresh

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  0.3 lbs Lettuce, Spring Mix
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  0.3 cup Caesar dressing

Instructions

1. 1Slice the potatoes into 1/2- to 3/4-inch pieces. Toss with olive oil, oregano, salt, and pepper in a bowl until evenly coated. Spread onto a large skillet or wide shallow pan, distributing in a single layer.
2. 2Cook the potatoes over medium-high heat for 15–18 minutes, stirring every 4–5 minutes, until golden brown and tender when pierced with a fork.
3. 3While the potatoes cook, place the chicken breasts on a cutting board, cover with plastic wrap, and pound with a mallet to an even 1/2-inch thickness. Slice each breast into two pieces. Coat the chicken with olive oil, salt, and pepper.
4. 4Push the cooked potatoes to the sides of the skillet, creating space in the center. Add the chicken pieces in a single layer and cook over medium-high heat for 6–8 minutes until golden on the first side. Flip and cook for another 5–7 minutes over medium-high heat until the internal temperature reaches 165°F at the thickest point.
5. 5While the chicken finishes cooking, toss the cherry tomatoes with olive oil, salt, and pepper in a bowl. Add them to any remaining space in the skillet and cook for 2–3 minutes over medium heat until they just begin to soften and blister.
6. 6Spread 1 tablespoon of pesto over each chicken piece. Top each with a slice of fresh mozzarella. Cover the skillet and cook over low heat for 2–3 minutes until the cheese is melted and soft.
7. 7Toss the spring mix with Caesar dressing. Divide the greens evenly between four plates. Top each with one piece of pesto chicken, a portion of roasted tomatoes, and a quarter of the roasted potatoes.