Sheet Pan Pesto Chicken & Vegetables

INGREDIENTS

For the Chicken:

boneless, skinless chicken breasts (2 to 2 1/2 pounds total)

1 cup

pesto

3 tbsp

white wine vinegar

1 tsp

salt

Freshly ground black pepper

For the Vegetables:

1 lb

baby red potatoes (halved or quartered into equal pieces)

5 tbsp

extra-virgin olive oil, DIVIDED

1 1/2 tsp

garlic salt, DIVIDED

1 lb

asparagus, trimmed & cut into 2-inch pieces