Ingredients
Prep
- 5 gold potatoes
- 2 lb boneless chicken breasts
- 20 oz broccoli florets
- 1/2 C pesto sauce basil pesto
- 1/4 C shredded Parmesan cheese
- 1 T dried parsley flakes
On Cooking Day
- 6 dinner rolls
Instructions
To Assemble
- Chop potatoes into 1/2 inch pieces and add to large zipper bag.
- Chop chicken into 1 inch (bite size) pieces and add to another large zipper bag with broccoli.
- Add a few spoons of pesto and parmesan cheese and parsley flakes to potatoes, zip bag and shake well.
- Add remaining pesto, parmesan and parsley flakes to chicken/broccoli mix. Zip and shake well to mix.
To Cook
- Pour potatoes onto a large baking sheet sprayed with non stick spray. Bake in a 400 degree oven for 15 minutes. Remove from oven and pour chicken mixture onto pan. Continue baking 15-20 minutes or until chicken is cooked through (check it after 15 minutes).
- Serve with dinner rolls.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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