1lbboneless, skinless chicken breastscut into 1 1/2″ pieces
2-3cupsbroccoli florets
1cupthinly sliced carrots
1/2cupfreshly grated parmesan cheese
Pesto Mix
1/3cupbasil pesto
1tbspolive oil
2tspranch dry seasoning mix
3-4 garlic clovesminced
2tspdijon mustard
1/2tsp chili powder
1/2tspsalt
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