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Pesto Chicken with Roasted Vegetables
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Pesto Chicken with Roasted Vegetables

Pesto-coated chicken with roasted courgette, peppers and tomatoes.

45 min · Easy · Serves 4 · ~470 kcal / serving · Mediterranean-inspired

Ingredients

  • 600 g chicken breast
  • 2 tbsp pesto
  • 1 courgette · sliced
  • 2 bell peppers · sliced
  • 250 g cherry tomatoes
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • salt · to taste
  • black pepper · to taste
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Cook tips

  • Use only enough pesto to coat the chicken lightly.
  • Resting helps the chicken retain moisture.
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Method

  1. 1

    Prepare the vegetables

    Toss courgette, peppers and tomatoes with olive oil, oregano, salt and pepper.

  2. 2

    Add the chicken

    Coat chicken lightly with pesto and place on the tray.

  3. 3

    Roast

    Roast at 210°C until vegetables are tender and chicken reaches 75°C internally.

    25 min timer · Checkpoint 75°C — read with a thermometer

  4. 4

    Rest

    Rest the chicken for 5 minutes before slicing.

    5 min timer

  5. 5

    Serve

    Serve with the roasted vegetables and pan juices.

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