Figuring Out What Goes with Pesto Chicken
Alright, so the other night, I made some pesto chicken. And let me tell ya, it was pretty decent. Slathered that green stuff all over, baked it. Smelled amazing. But then, you know, the usual problem hits you square in the face: what the heck do I serve with it? It’s always something, isn’t it?
My first thought, like probably everyone’s, was pasta. I mean, pesto, pasta, chicken… classic, right? But then I thought, hold on, that’s a whole lotta pesto. Maybe too much of a good thing. And I wasn’t really feeling a heavy carb bomb that night. Sometimes you just aren’t.
So, I’m standing there, staring into the fridge like it’s gonna give me an answer. What did I have? Not a whole lot, to be honest. Some sad-looking cherry tomatoes, a couple of bell peppers that were past their prime but still usable, and the ever-reliable onion. You always have an onion, right? Or maybe that’s just me.
Okay, Decision Time!
I figured, let’s keep it simple. Roasted veggies. Can’t really go wrong with roasted veggies. They’re easy, they taste good, and they make you feel like you’re eating something vaguely healthy, even if the main dish is loaded with cheesy pesto goodness. It’s all about balance, or so they say.
Here’s what I did. Super complicated, this was:
- Chopped up the bell peppers. Just rough chunks, nothing fancy.
- Halved most of the cherry tomatoes. Left a few whole ‘cause I like when they burst a little.
- Sliced up the onion. Again, no precision needed here.
- Threw ‘em all on a baking sheet. Didn’t even bother with parchment paper ’cause I was feeling lazy. Don’t judge.
- Drizzled some olive oil over them. Just a glug.
- Salt, pepper. The usual suspects. I also found a dusty jar of dried oregano in the back of the cupboard, so I threw some of that on too. Why not?
Then I just shoved the whole tray into the oven. I had the oven on for the chicken anyway, around 400F, maybe 200C for you folks across the pond. How long? Uh, until they looked done. You know, a bit soft, a little bit of char on the edges. Maybe 20-25 minutes? I wasn’t really timing, just peeked a few times.
The Verdict?
Honestly? It was perfect. The sweetness from the roasted tomatoes and peppers, that little kick from the onion, it just cut through the richness of the pesto chicken like a charm. And it added some color to the plate, which is always nice. Made it look like I actually tried, you know?
Plus, clean-up was a breeze. One pan. Well, two if you count the chicken pan, but still. Minimal effort, maximum satisfaction. That’s my kind of cooking these days. Sometimes the simplest things are the best, especially when you’re just trying to get dinner on the table without a massive fuss. So yeah, roasted veggies. Give ’em a shot next time you’re stuck on a side for that pesto chicken. You probably have the stuff lying around anyway.
