Easy, Meaty Sheet Pan Meal

1. Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with aluminum foil.

2. Arrange chicken, potatoes, and cherry tomatoes in a single layer on the prepared pan. Drizzle with oil and sprinkle with salt and pepper.

3. Roast in the preheated oven until vegetables are tender and chicken is no longer pink in the centers and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the chicken should read at least 175 degrees F (79 degrees C).

4. Serve with pesto and sprinkle with basil.

Cook's Note:

You can use 1 1/2 pounds of any boneless meat, 1 pound any prepped starchy vegetables, 2 cups any prepped non-starchy vegetables, 1/2 cup any prepared sauce or relish, and any fresh herbs you like. Just be sure to adjust the cooking time depending on the meat you choose.

Variations:

For Southwestern Beef, use a 1-inch-thick flat iron steak, frozen sweet corn kernels, red or orange bell peppers (cut into 1/2-inch strips), pico de gallo, and cilantro leaves.

For Barbecue Pork, use pork tenderloin (trimmed), sweet potatoes (cut into 3/4-inch chunks), fresh green beans (trimmed), barbecue sauce, and sliced green onion.