Chicken nuggets with roasted tomatoes, olives & asparagus

Active: 15 minutes; Total: 30 minutes; Serves: 4

Tomatoes, cherry, halved	3 ½ cups
Asparagus tips	20
Garlic, halved	10 cloves
Oil, olive	1 tablespoon
Salt, sea	½ teaspoon
Plantain chips, crushed into breadcrumbs	6 ounces
Garlic powder	2 teaspoons
Pesto	7 ounces
Chicken breast, boneless, skinless, sliced into mini fillets	4
Olives, black, pitted, drained	4 ounces

1. Preheat your oven to 400°F. 
2. Spread the tomatoes and asparagus on a rimmed sheet pan, and scatter over the garlic cloves. 
3. Drizzle with oil, and sprinkle with salt; roast for 15 minutes. 
4. Meanwhile, in a medium bowl, combine the crushed plantain chips and the garlic powder. 
5. Place the pesto in a separate bowl. 
6. Dip each chicken fillet into the pesto, then into the plantain mixture to coat. 
7. Add the olives to the roasted tomatoes, and place the chicken nuggets on a separate sheet pan; bake for 12 minutes, or until the nuggets are cooked. 

Recipe mildly modified from Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin.