Pesto chicken and vegetable traybake

Cooking Meat Pesto chicken and vegetable traybake

Add this delicious pesto chicken and vegetable traybake to your recipe repertoire.

Lables: High fibre Low carb Lower gi Egg free Fish free Gluten free Sesame free Shellfish free Soy free Wheat free
  1. Preheat oven to 180C/160C fan-forced.
  2. Place zucchini, eggplant, capsicum and fennel in a large roasting pan. Drizzle with oil. Turn to coat. Season with salt and pepper. Place lemon on vegetables.
  3. Combine butter and pesto in a small bowl. Using a sharp knife, make 4 x 1cm-deep cuts across the top of each piece of chicken. Rub 3/4 of the pesto butter over chicken.
  4. Place chicken on top of vegetables. Roast for 50 to 55 minutes or until chicken is browned and cooked through, and vegetables are tender.
  5. Transfer chicken to a plate. Drain any excess oil from vegetables. Add beans and basil. Toss to combine. Serve chicken and vegetables with remaining pesto butter.

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1 zucchini, thickly sliced
1 small eggplant, cut into 3cm pieces
1 red capsicum, roughly chopped
2 baby fennel, trimmed, quartered
1 tbsp extra virgin olive oil
1 lemon, quartered
25g butter, softened
2 tbsp sun-dried tomato pesto
4 chicken marylands
400g can cannellini beans, drained, rinsed
1/2 cup chopped fresh basil leaves

Adv

Autors
Preparation time
15
Cooking time
55
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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