Baked Pesto Chicken with Vegetables

    Baked Pesto Chicken with Vegetables


    5 people made this

    About this recipe: This, 'all in one dish' is so easy to prepare and cook and is colourful, tasty and good enough for any special occasion.

    Serves: 4 

    • approx 20 small new potatoes
    • 1 red capsicum
    • 1 yellow or green capsicum
    • 2 red onions
    • 2 medium zucchinis
    • approx 20 button mushrooms
    • extra virgin olive oil
    • ½ teaspoon dry basil
    • seasoning (salt/garlic salt & pepper)
    • 4 chicken breasts (skin off)
    • 1 small jar of sundried tomato pesto
    • freshly grated Parmesan

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 degrees C. Wash potatoes and halve, if necessary, to approx 2cm thickness. Slice the capsicums, zucchinis and onions to approx 1 cm thickness.
    2. Arrange vegetables in a shallow oven dish and coat liberally with olive oil, add seasoning and basil and mix.
    3. With a sharp knife score (slice) each breast 3 or 4 times without cutting right through and place on top of the vegetables. Spread the pesto evenly onto each breast and finally sprinkle with a little more olive oil.
    4. Cook in pre-heated oven at 180 degrees C for approx 45 minutes.
    5. Serve with the chicken on top of the vegetables, spoon over any juices and garnish with parmesan.

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