1/4 cup (60 ml) pesto

1 tablespoon (15 ml) lime juice

4 skinless, boneless chicken breasts

2 sweet potatoes with skins, cut into 1-inch (2.5-cm) wedges

1 russet potato with skin, cut into 1-inch (2.5-cm) wedges

2 onions, cut into rings 1/4 inch (1/2 cm) thick

1/4 cup (60 ml) olive oil

2 tablespoons (30 ml) toasted pine nuts

Fresh basil leaves to taste

In a glass baking dish, combine the pesto and the lime juice. Add the chicken and coat well. Cover and refrigerate for 12 to 24 hours.

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