Pesto chicken potatoes & veggies Meal prep
This was an easy meal to make. I doubled the recipe (I make enough for 3 people to have 2-3 meals) so I cooked the potatoes and chicken on separate pans from the broccoli and carrots. This also allowed me to cook them more evenly I thought. I think you can’t go wrong with roasting! I also forgot to put the Parmesan on, hopefully I’ll remember before I disperse the meals, lol!
Ingredients: 2 cups red potatoes 1/2″ up to 1″ inch cubes
1 1/2 pounds chicken, sliced (I used thighs)
3 cups broccoli medium size florets
1 cup 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
salt & pepper
1. Preheat oven to 400 degrees F.
2. Whisk together all of the Pesto Mix ingredients in a large mixing bowl.
3. Line a Jelly Roll Pan 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.
4. Slice 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.