Pesto chicken and vegetable traybake

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

Recipe «Pesto chicken and vegetable traybake» presented in category Recipes / Meat, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.