Ingredients
Scale
1 lb chicken breast (cubed)
1/2 cup pesto (see notes for a homemade version)
2 head broccoli (chopped)
1 lb baby potatoes (halved or quartered)
1 bell pepper (diced)
2 tbsp olive oil
2 tsp italian seasoning
1/2 tsp garlic powder
1/2 tsp kosher salt
fresh grated parmesan cheese (to top)
fresh chopped parsley (to top)
Instructions
To prepare:
Preheat oven to 400F.
Marinate Chicken:
Cube chicken and pat very dry. Combine with pesto and let sit while preparing remaining ingredients or up to 1 day.
Prepare and cook vegetables
- Spread vegetables over a large sheet pan. Drizzle with oil and sprinkle with all seasonings. Toss well and spread over pan, allowing space in between vegetables (if there is no space available, use two pans).
- Place in center of oven and roast 20 minutes.
- After 20 minutes, toss and make space in between vegetables for cubed pesto chicken. Arrange on pan and return to oven for 15-20 minutes until chicken is just cooked (internal temperature is 165F). Let cool slightly and top with fresh grated parmesan cheese and chopped parsley or basil (optional) before serving.