Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta
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Half Baked Harvest · by Tieghan Gerard★ 3.9 (972)

Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta

NUTRITION · PER SERVING60M COOK
CAL 35%·PRO 100%
CARBS 49G28% OF CAL
10G FIBER28G OTHER11G TOTAL SUGAR
FAT 33G42% OF CAL
11G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Sheet pan chicken breasts with basil pesto, served alongside lemon butter potatoes and whipped feta. Colorful, flavorful, and ready in an hour.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 pounds boneless chicken breasts or thighs, cut into 2-3 inch pieces
  • 1 medium shallot, finely chopped
  • 1/2 cup basil pesto, homemade or store-bought
  • zest and juice of 1-2 lemons
  • kosher salt and black pepper
  • crushed red pepper flakes
  • 2 tablespoons extra virgin olive oil
  • 3-4 medium russet potatoes, cut into 2 inch pieces
  • 2 tablespoons salted butter
  • 2 cloves garlic, finely chopped or grated
  • 1 tablespoon sesame seeds
  • 1/2 cup (4 ounces) oil packed sun-dried tomatoes, chopped, and reserve the oil
  • 1 tablespoon chopped fresh dill or thyme
  • 2 tablespoons white or regular balsamic vinegar
  • pita/naan and fresh herbs, for serving
  • 8 ounces feta cheese
  • 1/4 cup plain greek yogurt
PREP
20M
SODIUM
1385MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.