Sheet Pan Parmesan Pesto Chicken, Broccoli and Carrots

INGREDIENTS

2 cups

red potatoes (1/2" up to 1" inch cubes (no bigger!))

1 1/2 lb

chicken breasts (cut into 1 1/2” chunks)

3 cups

broccoli (medium size florets)

1 cup

THINLY sliced carrots

1/2 cup

freshly grated Parmesan cheese

1/3 cup

basil pesto

1 tbsp

olive oil

2 tsp

ranch dry seasoning mix

garlic cloves, minced

2 tsp

Dijon mustard

1/2 tsp

chili powder

1/2 tsp

salt

1/4 tsp

pepper