Today’s recipe is a quick and easy weeknight meal that’s ready in under 15 minutes. You could easily cut and prep the veggies and chicken the night before to have it all ready to go for the following night after work. I love one pan dinners that include everything for your meal and require minimal clean up. Don’t have broccoli or carrots on hand? I bet this would work with so many vegetables and I’d use whatever you have in the fridge! Vegetarian? Leave out the chicken and load up on allllll the crispy pesto veggies served over quinoa or brown rice!
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Ingredients
Chicken and Vegetables
- 2 cups red potatoes cut into 1/2"-1" pieces
- 1 lb boneless, skinless chicken breasts cut into 1 1/2" pieces
- 2-3 cups broccoli florets
- 1 cup thinly sliced carrots
- 1/2 cup freshly grated parmesan cheese
Pesto Mix
- 1/3 cup basil pesto
- 1 tbsp olive oil
- 2 tsp ranch dry seasoning mix
- 3-4 garlic cloves minced
- 2 tsp dijon mustard
- 1/2 tsp chili powder
- 1/2 tsp salt
Ingredients
Chicken and Vegetables
Pesto Mix
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Instructions
- Heat oven to 400F. Using a large baking sheet, line with parchment paper or a non-stick mat
- Stir together all ingredients under the 'pesto mix' in a large bowl and set aside
- Place the potatoes on the large, lined baking sheet and toss with 2 tbsp pesto mix to evenly coat. Bake for 15- 20 minutes
- Add your chopped veggies and chicken to the large bowl with the remaining pesto mixture. Stir to make sure everything is evenly coated
- When the potatoes are done roasting, push them all to one side of the pan (single layer) and add the chicken and veggie mixture to the pan.
- Bake for 15 minutes. Take out from the oven and sprinkle with the grated Parmesan cheese. Place back in the oven and continue cooking for another 5 minutes
Recipe Notes
recipe via carls bad cravings
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Love everything about this dinner…..healthy, easy, and delish!
YUM! Saving this!!