Sheet Pan Pesto Chicken Dinner

Ingredients

• 1 lb. baby potatoes
• 3 Tbsp olive oil, divided
• 1/2 tsp oregano
• 3 pinches salt and pepper
• 1 pint grape tomatoes
• 2 boneless, skinless chicken breasts
• 1/4 cup pesto
• 4 oz. mozzarella
• 1/4 lb. spring mix
• 1/4 cup Caesar dressing

Directions

1. Preheat the oven to 425ºF, then lightly coat a large sheet pan with oil, either by spraying it or brushing it on. Cut the potatoes into 1/2 to 3/4-inch pieces and put them in a bowl. Add 1 Tbsp olive oil, the oregano, and a pinch of salt and pepper, then toss until the potatoes are nicely coated. Spread them over half of the sheet pan.
2. Put the tomatoes into that same bowl, then add another 1 Tbsp olive oil and another pinch of salt and pepper. Give them a good toss so they’re coated, then scatter them across the other half of the sheet pan.
3. Roast the potatoes and tomatoes for 20 minutes. While they’re in the oven, get the chicken ready. Set the chicken breasts on a cutting board, cover them with plastic wrap, and pound them with a rolling pin or mallet until they’re an even 1/2-inch thick. Cut each chicken breast into 2 pieces. Put the chicken into the oiled bowl you used for the potatoes and tomatoes, add another 1 Tbsp olive oil and a pinch of salt and pepper, toss to coat, and set it aside.
4. After the potatoes and tomatoes have roasted for 20 minutes, stir them while keeping them on their own sides of the pan. Scoot each side over a bit so there’s space in the middle for the chicken. Arrange the chicken in the center, then put the pan back in the oven and roast everything for another 20 minutes.
5. After 20 minutes, check the thickest part of the largest piece of chicken with a meat thermometer to be sure it has reached 165ºF.
6. Spoon 1 Tbsp pesto over each piece of chicken. Cut the mozzarella into thick slices and lay a slice on top of each piece. Switch the oven from bake to broil, then return the sheet pan to the oven. Broil the chicken for 3-5 minutes, just until the cheese is melted and lightly browned. Keep an eye on it here, because the broiler does not mess around.
7. Toss the spring mix with the dressing, then divide it among 4 plates. Place 1 piece of pesto chicken on each plate and spoon some of the roasted tomatoes over the chicken. Divide the roasted potatoes among the 4 plates, then serve.