For the Chicken:
1 boneless, skinless chicken breast (about 6 ounces) Salt and pepper to taste 1/4 cup pesto sauceFor the Potatoes and Green Beans:
1 pound red potatoes, cut into 1-inch cubes 1 pound green beans, trimmed 1 tablespoon olive oil Salt and pepper to tasteFor the Cream Sauce:
1/2 cup heavy cream 1/4 cup grated Parmesan cheese 1 tablespoon chopped fresh basil Salt and pepper to tasteInstructions:
For the Chicken:
1.
Season the chicken breast with salt and pepper.
2.
Heat a grill or grill pan over medium heat.
3.
Grill the chicken breast for 5-7 minutes per side, or until cooked through.
4.
Spread the pesto sauce evenly over the top of the chicken.
For the Potatoes and Green Beans:
1.
Preheat the oven to 400°F (200°C).
2.
Toss the potatoes and green beans with olive oil, salt, and pepper.
3.
Spread the vegetables in a single layer on a large baking sheet.
4.
Roast for 25-30 minutes, or until tender and slightly browned.
For the Cream Sauce:
1.
In a small saucepan, heat the heavy cream over medium heat.
2.
Stir in the Parmesan cheese, basil, salt, and pepper.
3.
Cook for 2-3 minutes, or until the sauce thickens slightly.
To Assemble:
1.
Slice the chicken breast into thin strips.
2.
Place the roasted potatoes and green beans on a plate.
3.
Top with the chicken strips.
4.
Drizzle with the cream sauce.
Enjoy!