Ingredients

The following ingredients have 4 Servings
  • 2 cups red potatoes (1/2" up to 1" inch cubes (no bigger!))
  • 1 1/2 pounds chicken breasts (cut into 1 1/2” chunks)
  • 3 cups broccoli (medium size florets)
  • 1 cup THINLY sliced carrots
  • 1/2 cup freshly grated Parmesan cheese
  • 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

Instruction

  • Preheat oven to 400 degrees F.
  • Whisk together all of the Pesto Mix ingredients in a large mixing bowl. Set aside.*
  • Line a Jelly Roll Pan (21x15) with foil and lightly spray with cooking spray. Add potatoes and 2 tablespoons Pesto Mix. Toss until evenly combined then spread in a single layer. Roast potatoes for 15-20 minutes depending on size.
  • 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.
  • 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.
  • 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.