Chicken and Veggie Pesto Toss

I got some great Texas cilantro at the store and thought up this nice, light dinner for a weeknight meal. Since I always have oil, garlic, and lime juice on hand, my ingredient list was actually pretty short at the grocery store!

Chicken and Veggie Pesto Toss

1 1/2 pound small russet potatoes, sliced into 1-inch pieces
2 zucchini, sliced into 1-inch pieces
2 yellow squash, sliced into 1-inch pieces
Salt and pepper to taste
3 tablespoons olive oil, divided
1 pound chicken breasts, pounded 1 inch thick
2 leeks, sliced
Pesto
2 cloves garlic, lighty roasted
1/4 cup walnuts, lightly toasted
Salt and pepper to taste
1/4 cup parmesan cheese
2 tablespoons lime juice
1 cup cilantro leaves
1/4 cup olive oil

Preheat oven to 375 degrees. Place potato slices on a baking sheet sprayed with cooking spray. Toss with 2 tablespoons olive oil and salt and pepper to taste. Place zucchini and squash slices on a separate baking sheet and toss with 1 tablespoon olive oil and salt and pepper to taste. Roast both at 375 degrees for about 30 minutes.

While vegetables cook, season chicken with salt and pepper and grill on medium-high heat about 6 minutes on each side, until juices run clear. Let rest 5 to 10 minutes then slice.

Saute sliced leeks in a bit of olive oil on medium-low heat about 5 minutes.

To make pesto, combine first 5 ingredients in a food processor and pulse. Add cilantro and pulse until combined. Streat in olive oil until you gain desired consistency. Since this will be used as a "sauce," your pesto should be thinner than usual.