Basil Pesto Chicken and Roasted Vegetables

This is the dinner for the night you want everything on 1 pan and very little to wash. You blend a bright, nut-free, cheese-free pesto, toss it over chicken and vegetables, and let the oven do the rest. Basil, mint, garlic, lemon, and good olive oil are all you need, and the flavor is real.

It carries its nourishment quietly. Chicken is a source of protein and B vitamins, and the basil and mint bring herb polyphenols and a green, alive flavor to the plate. The vegetables roast down sweet. This is steady, whole-food cooking that supports the long work of moving toward Remission.

Lay the pan out with a little care. Color matters at the table, and a beautiful plate is easier to eat slowly and with gratitude.

Ingredients

For the pesto:

• 2 cups fresh basil
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 2 tablespoons fresh mint
• 1 clove garlic
• 1/2 teaspoon sea salt

For the sheet pan:

• 1 pound chicken breast, chopped
• 2 carrots, chopped
• 2 zucchini, chopped
• 1 large yellow squash, chopped
• 1 small red onion, chopped (optional)

Note: The source pesto includes 1/2 teaspoon black pepper; it is omitted here, as black pepper is excluded on AIP. The pesto is otherwise already AIP-friendly, with no nuts and no cheese. The lemon juice can be left out if you are managing interstitial cystitis. The red onion is optional and can also be omitted for interstitial cystitis.

Method

Heat the oven to 400F and line a sheet pan.

Make the pesto first. Put the basil, olive oil, lemon juice, mint, garlic, and sea salt in a blender or food processor and blend until smooth.

In a large bowl, toss the chopped chicken, carrots, zucchini, yellow squash, and red onion with the pesto until everything is well coated.

Spread the mixture in a single layer on the lined sheet pan. Bake for 30 to 40 minutes, stirring once about halfway through, until the chicken is cooked through and the vegetables are tender.

*Adapted from acleanplate.com*