Pesto-Marinated Chicken with Roasted Vegetables | RICARDO

Ingredients

• 1/4 cup (60 ml) pesto
• 1 tablespoon (15 ml) lime juice
• 4 skinless, boneless chicken breasts
• 2 sweet potatoes with skins, cut into 1-inch (2.5-cm) wedges
• 1 russet potato with skin, cut into 1-inch (2.5-cm) wedges
• 2 onions, cut into rings 1/4 inch (1/2 cm) thick
• 1/4 cup (60 ml) olive oil
• 2 tablespoons (30 ml) toasted pine nuts
• Fresh basil leaves to taste
• 2 tablespoons (30 ml) pesto
• 2 tablespoons (30 ml) olive oil
• Juice of 1 lime
• 1 tablespoon (15 ml) Dijon mustard
• 1/2 teaspoon (2.5 ml) sugar
• Salt and pepper