Pesto chicken with roasted Mediterranean vegetables

  • 10 mins to prepare. 45 mins to cook.
  • Serves 4
A really simple dish to make and although the cook time is 45 minutes, that's mostly in the oven, so this dish cooks itself as you spend your time doing more enjoyable things. If you prefer you can replace the chicken with white fish for an equally delicious and healthy meal for all the family.


  • 4 medium chicken fillets
  • 600 g of baby new potatoes
  • 2 red onions
  • 2 courgettes
  • 2 red peppers
  • 2 tbsps of olive oil
  • 3 tbsps of pesto

Each serving contains

  • Calories 472 24%
  • Sugar 7.9g 9%
  • Fat 15.9g 23%
  • Saturates 3.6g 14%
  • Salt 0.7g 12%

of your guideline daily amount


Preheat the oven to 220C.

Chop the potatoes in half, place on a roasting tin and drizzle over the olive oil.

Roast in the oven for 15 minutes.

Next prepare the vegetables by chopping the courgette, pepper and onion into large chunks.

After the 15 minute roasting time is complete, remove the potatoes from the oven and stir them around to ensure they are not sticking to the tin.

Next add the chicken to the tin, spoon over the pesto and add the chopped veg. Return to the oven and cook for a further 20-25 minutes.

When ready serve with a green salad.

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