Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 lb baby potatoes, quartered into ½ inch pieces
  • 2 cups broccoli florets, bite-sized
  • 1 cup red bell pepper, chopped
  • 1 cup cherry tomatoes, whole
  • ½ cup prepared basil pesto
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (218°C).
  2. In a large mixing bowl, combine the cubed chicken, quartered potatoes, broccoli, peppers, and cherry tomatoes.
  3. Drizzle the mixture with olive oil and sprinkle with garlic powder, salt, and pepper. Toss until every piece is lightly glistening.
  4. Add the pesto to the bowl and fold into the mixture until the chicken and vegetables are evenly coated.
  5. Spread the mixture onto a large rimmed sheet pan in a single layer, ensuring pieces are not overlapping.
  6. Bake for 15–20 minutes until the chicken is opaque and the potato edges are golden-brown.
  7. Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C).