Pesto Chicken Traybake
Serves 4
Pesto Chicken Traybake
About The Recipe
This pesto chicken traybake is a simple, balanced dinner that’s full of flavour and easy to prepare. With lean protein and plenty of colourful vegetables, it’s a nutritious weeknight meal that comes together quickly using just one tray.
Nutrition Information (per serve)
Energy
900 kJ (333 cal)
Protein
30 g
Fat
11 g
Saturated Fat
1.6 g
Carbohydrates
15 g
Sugars
9 g
Fibre
5 g
Instructions
Step 1
Preheat oven to 200°C fan forced and line a large roasting tray.
Step 2
Place onion, capsicums and zucchini in the roasting tray and drizzle with half of the olive oil. Toss lightly to coat. Bake for 10 minutes.
Step 3
Meanwhile, place the chicken breasts on a chopping board and cut through the middle to create a pocket. Spread the pesto inside and close the fillet.
Step 4
Remove the tray from the oven and turn the vegetables. Add the cherry tomatoes and place the chicken among the vegetables. Drizzle with the remaining olive oil and sprinkle with paprika.
Step 5
Return to the oven and roast for a further 20–25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly browned.
Ingredients
1 medium red onion, cut into small wedges
2 capsicums, deseeded and cut into 3 cm chunks
2 medium zucchini, halved lengthways and cut into 2 cm chunks
1 punnet cherry tomatoes
1 tablespoon olive oil
400 g skinless chicken breast fillets
2 tablespoons sun-dried pesto
½ teaspoon paprika