In a glass baking dish combine pesto and lime juice. Add the chicken and coat well. Cover and refrigerate for 12-24 hours.
With the rack in the middle position, preheat the oven to 400°F.
On a baking sheet, toss the sweet potatoes, potato and onions with 2 T olive oil. Season with salt and pepper. Bake, stirring frequently, until the vegetables are al dente, about 20 minute Keep warm.
In a skillet, brown the chicken on each side in the remaining oil. Season with salt and pepper. Transfer to the baking sheet beside the vegetables, and bake until the chicken is cooked through.
Vinaigrette:.
Meanwhile, combine all the vinaigrette ingredients in a bowl. Season with salt and pepper.
Slice the chicken and serve with the vegetables.
Sprinkle with pine nuts and basil leaves and drizzle with vinaigrette.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	708.92 Kcal (2968 kJ)
Calories from fat	379.65 Kcal
		% Daily Value*
Total Fat	42.18g	65%
Cholesterol	148.12mg	49%
Sodium	989.33mg	41%
Potassium	1254.15mg	27%
Total Carbs	31.93g	11%
Sugars	8.31g	33%
Dietary Fiber	5.46g	22%
Protein	54.7g	109%
Vitamin C	24.6mg	41%
Vitamin A	0.8mg	25%
Iron	1.7mg	9%
Calcium	190.1mg	19%

Amount Per 100 g
Calories	147.14 Kcal (616 kJ)
Calories from fat	78.8 Kcal
		% Daily Value*
Total Fat	8.76g	65%
Cholesterol	30.74mg	49%
Sodium	205.33mg	41%
Potassium	260.3mg	27%
Total Carbs	6.63g	11%
Sugars	1.72g	33%
Dietary Fiber	1.13g	22%
Protein	11.35g	109%
Vitamin C	5.1mg	41%
Vitamin A	0.2mg	25%
Iron	0.3mg	9%
Calcium	39.5mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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