[sidebar]Pesto Chicken Bake SERVINGS: 4 2½ lbs bone-in, skinless chicken thighs1½ lbs baby potatoes (red or Yukon Gold)1 pint cherry or grape tomatoes½ c Jarred pesto sauce (we used Classico)

  1. IN a large roasting pan, mix chicken, potatoes,  tomatoes,  pesto, 2 tablespoons water, 2 teaspoons olive oil, and salt and pepper.
  2. BAKE 45 minutes at 425°F, then serve. NUTRITION (per serving) 519 cal, 42 g pro, 34 g carb, 5 g fiber, 4 g sugars, 23.5 g fat, 6 g sat fat, 407 mg sodium More from Prevention: 10 Slimming Chicken Dishes