Easy to make One-Pan Pesto Chicken and Vegetables for beginners

If you are new to cooking, a beginner, or even an experienced chef looking for something quick, easy and new, this recipe is for you. Easy preparation, fast to make, and very little clean up.
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 pound baby potatoes halved
1 bunch asparagus, trimmed and cut into bite-sized pieces
2 tablespoons olive oil
3 tablespoons pesto
1 tablespoon lemon juice
Instructions:
Preheat the oven to 425°F (220°C).
Season the chicken breasts with salt and pepper on both sides.
In a large bowl, toss the halved potatoes and asparagus pieces with olive oil and salt.
Spread the vegetables out on a baking sheet or large cast iron skillet.
Place the chicken breasts on top of the vegetables.
In a small bowl, mix together the pesto and lemon juice.
Brush the pesto mixture over the chicken breasts.
Bake for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender.
Let cool for a few minutes before serving.
Enjoy!

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