Pan Parmesan Pesto Chicken & Veggies

By shelliec

Ingredients

• 2 cups red potatoes 1/2-inch up to 1"-inch cubes
• 1 1/2 pounds chicken breasts cut into 1 1/2-inch chunks
• 3 cups broccoli, medium size florets
• 1 cup carrots, thinly sliced
• 1/2 cup freshly grated Parmesan cheese
• PESTO MIX
• 1/3 cup basil pesto
• 1 tablespoon olive oil
• 2 teaspoons ranch dry seasoning mix
• 3-4 garlic cloves, minced
• 2 teaspoons Dijon mustard
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 6
Adapted from carlsbadcravings.com

Preparation

Step 1

1. Preheat oven to 400 degrees F.
2. Whisk together all of the Pesto Mix ingredients in a large mixing bowl. Set aside.
3. Line a Sheet pan (10x15) with foil and lightly spray with cooking spray.
4. Add potatoes and 2 tablespoons Pesto Mix in a bag and toss to coat, then spread in a single layer. BAKE 15-20 minutes depending on size.
5. In the meantime, chop your chicken and other veggies then add chicken, broccoli and carrots to large bowl with Pesto Mix and stir until evenly coated.
6. Remove pan from oven and push potatoes to one side of the pan (keep in a single layer). Add coated chicken, broccoli and carrots and spread in a single layer.
7. BAKE for 15 minutes. Remove pan from oven and evenly sprinkle with Parmesan cheese. Return to oven and BAKE 5 additional minutes OR until chicken is cooked through, and vegetables are tender. Broil if desired to brown cheese and vegetables.