EASY Sheet Pan Parmesan Pesto Chicken and Veggies

From: Carlsbadcravings with little adaptation

Chicken and Vegetables

• 2 cups red potatoes 1/2" up to 1" inch cubes (no bigger!)
• 1 cup THINLY sliced carrots
• 3/4 to 1 pound chicken breasts cut into 1” chunks
• 3 cups broccoli medium size florets
• 1 small zucchini quartered and sliced
• 1/2 cup freshly grated Parmesan cheese (opt, I forgot to add, and it was still great!)

Pesto Mix

• 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
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Preheat oven to 400 degrees F.
2. Whisk together all of the Pesto Mix ingredients in a small bowl. Set aside.
3. Line a Jelly Roll Pan (10x15) with foil (opt) and lightly spray with cooking spray. In large bowl add potatoes, carrots, and 2 1/2 tablespoons Pesto Mix. Toss until evenly combined then spread in a single layer on pan. Roast for 15-20 minutes depending on size.
4. In the meantime, chop your broccoli and chicken then add to the bowl with the remaining Pesto Mix and stir until evenly coated.
5. Remove pan from oven and push potatoes and carrots to one side of the pan (keep in a single layer). Add coated chicken and broccoli and spread in a single layer.
6. Bake for 10 minutes. 
7. Add zucchini and bake 10 minutes more.
8. Remove pan from oven and evenly sprinkle with Parmesan cheese. Return to oven and bake 5-10 additional minutes OR until chicken is cooked through, and vegetables are tender. Broil if desired to brown cheese and vegetables.