Pesto Parmesan Chicken with Veggies
This Pesto Parmesan Chicken with Veggies is a one-pan wonder! Tender chicken and colorful veggies coated in basil pesto and topped with Parmesan.
Servings: 4 servings
Ingredients
- 2 cups red potatoes cut into 1/2 to 1-inch cubes
- 1.5 pounds chicken breasts cut into 1 1/2-inch chunks
- 3 cups broccoli medium-sized florets
- 1 cup carrots thinly sliced
- 0.5 cup Parmesan cheese freshly grated
- 0.33 cup basil pesto
- 1 tablespoon olive oil
- 2 teaspoons ranch dry seasoning mix
- 3-4 cloves garlic minced
- 2 teaspoons Dijon mustard
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the cubed red potatoes, chicken chunks, broccoli florets, and sliced carrots.
- In a separate bowl, whisk together the basil pesto, olive oil, ranch dry seasoning, minced garlic, Dijon mustard, chili powder, salt, and pepper.
- Pour the flavorful mixture over the chicken and veggies. Toss everything together until well-coated.
- Spread the coated chicken and veggie mixture evenly on a baking sheet.
- Roast for about 25-30 minutes, or until the chicken is cooked through and the veggies are tender. Toss halfway through cooking.
- In the last 5 minutes of roasting, sprinkle the freshly grated Parmesan cheese over the chicken and veggies.
- Remove from the oven and let it cool for a few minutes before serving.
Equipment
- Large Mixing Bowl
- Baking Sheet
- Spatula
- Measuring cups and spoons
- Knife and cutting board
Notes
- Customize with your favorite veggies or proteins.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the microwave or oven at 350°F (175°C).