Roasted Pesto Chicken and Veggies
Simple and classic, this roasted pesto chicken with vegetables is a no-fuss weeknight saviour. We’ve made cuts in the chicken to speed up the cooking time for a dinner that’s full-flavoured and fast.
Recipe
1
Prepare Chicken
Preheat oven to 200°C fan-forced. Using a sharp knife, make 5–6 shallow incisions diagonally into each chicken breast fillet. This helps the chicken absorb the marinade and also helps it cook faster.
2
Prepare Vegetables
Line a tray with baking paper. Chop pumpkin into 2cm pieces. Chop zucchini into 5cm lengths. Crush garlic. Arrange pumpkin, zucchini, garlic and tomatoes on a tray and drizzle with 20ml (1 tablespoon) olive oil. Mix vegetables to combine and season.
3
Marinate Chicken and Roast
Rub pesto over each chicken fillet. Place chicken on top of vegetables and sprinkle chicken with mozzarella. Bake for 25 minutes or until vegetables are tender and chicken is cooked through.
4
Make Salad Dressing
Meanwhile, place red wine vinegar, remaining olive oil, ¼ teaspoon salt and cracked black pepper in a bowl and stir to combine. Set aside.
5
Dress Salad
Remove baking tray from oven. Transfer chicken to a plate. Add rocket leaves and salad dressing to vegetables and toss to combine.
6
Plate Up
Divide chicken and vegetables between serving plates.