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Roomie Dinner:Pesto Chicken, Italian Potato Wedges, & Roasted Broccoli

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It’s been way too long since my last post. Apparently graduating in 2 months entails hours of work outside of class. My consolation is I finally proposed my thesis. (WOOOOOOO HOOO!) Since I have been doing so much homework I’ve been subsisting on rice and fruit and gummy bears. Well fortunately, I got a new roommate! So now I have someone to cook with ūüôā .After a long hard week of classes we decided to pool ingredients and create this meal. It wasn’t really planned more like improvised so It’ll be hard to write down¬†quantities¬†for the ingredients.

To make the potatoes or broccoli preheat the oven to 375 degrees Fahrenheit

Italian Potato Wedges

  • wash potatoes
  • cut up potatoes into wedges, toss into a large bowl
  • pour on about 2 TBS of olive oil
  • season with Italian seasoning, pepper, salt, basil,¬†Parmesan¬†cheese
  • mix thoroughly
  • cut up a small-medium size onion
  • line a pan with foil and put the potatoes on the sheet, spread onion over the potatoes
  • put in oven, bake for ~40min

Roasted Broccoli

  • Line pan with foil
  • pour frozen broccoli onto sheet
  • drizzle 1 TBS of olive oil over broccoli and toss
  • sprinkle salt and pepper to taste

This did originally call for fresh broccoli but it still came out delicious with the frozen (just less crispy)


Pesto Chicken

  • Heat a frying pan on medium heat
  • Spray pan with cooking spray
  • place chicken on pan
  • season with salt, pepper, &¬†Italian¬†seasoning
  • fully cook all chicken pieces
  • when all the chicken is done place half a teaspoon of pesto on each piece
  • sprinkle with¬†Parmesan¬†cheese



We also paired this with some wine. It was quite the classy meal.