Pesto Chicken & Potatoes

1. 1

   Pre heat the oven to 450. Peel and cut the each potato into 8 wedges. Place on a lined & sprayed cookie sheet. Bake for 40 minutes.

2. 2

   After you put the potatoes in the oven, Heat up a saute pan to medium. Spread the pesto on the chicken thighs.

3. 3

   Place chicken, frozen spinach, peppers, mushrooms, salt & pepper in the pan and cover. Cook for about 10 minutes and flip the chicken. You will want to cook the chicken until the juices run clear (about 10-15 more minutes).

4. 4

   When the chicken is done, you should only have a few more minutes until the potatoes are done. Turn off the heat under the chicken but keep it covered until you are ready to serve.

5. 5

   Serve with a salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.