Chicken with Potatoes, Broccoli, Rice & Pesto

Ingredients (1 Serving):

¼ Cup Jasmine Rice (dry, rinsed)

4 oz Chicken Breast (cubed)

1 cup Mini Potatoes (halved)

1 Cup Frozen Broccoli

1 Tbsp Extra Virgin Olive Oil

1 Tbsp Pesto

Salt & Pepper (to taste)

Directions:

1. Cook the rice according to the package directions.
2. Meanwhile, preheat the oven to 425 F and line a large baking sheet with parchment paper.
3. Arrange the chicken, potatoes, and broccoli on the baking sheet. Drizzle with oil and season with salt and pepper. Spread the pesto over top until well-coated.
4. Cook in the oven for 15 to 20 minutes or until the chicken is cooked through and the veggies are tender.
5. Divide the rice evenly between plates. Top with chicken, potatoes, and broccoli.