RECIPE: Pesto chicken
This simple one tray wonder is full of veggies and contributes to your 5 a day.
Red peppers' nutritional profile ncludes ample amounts of vitamins A and E. Each serving contains 2.4 milligrams of vitamin E -16% of your recommended daily intake - and all the vitamin A you need in a day.
2 Chicken breasts (free range or organic)
2 tbsp pesto
8-10 baby potatoes
1 Red pepper
8-10 baby cherry tomatoes
1 tsp thyme
1 tsp rosemary
Preheat oven to 180 degrees celsius
Peel the parsnip and cut into long strips
Cut the baby potatoes into 3 parts
Put into the freezer bag and add a tablespoon of oil
Shake contents of the bag to ensure the parsnip and potatoes are well covered
Add to the baking tray and season well with salt & pepper and also add thyme and rosemary to the vegetables
Cook for 15 minutes
While waiting for the vegetables to cook marinade the chicken fillets in the pesto
Cut up the pepper into chunks
Half the courgette lengthways and remove the watery inner core of the courgette (the excess water will make it difficult for the courgette to roast)
Cut the courgette into chunks
Add the pepper and courgette to the freezer bag and shake contents again to ensure the vegetables are well covered in the remains of the oil in the bag.
Remove baking tray from the oven and add the rest of the vegetables, the chicken & the cherry tomatoes
Allow to cook for 20 more minutes
Serve & enjoy!
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