Pesto-Marinated Chicken with Roasted Vegetables

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

• VINAIGRETTE

  • 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