Mediterranean Chicken With Roasted Vegetables
"A healthy dish, full of sunshine flavours."
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 lb tiny new potatoes, thinly sliced
- 2 zucchini, diagonally sliced
- 2 red onions, cut into wedges
- 2 yellow peppers, seeded and cut into chunks
- 8 roma tomatoes, halved
- salt and pepper
- 20 black olives, pitted
- 4 boneless skinless chicken breasts
- 5 tablespoons olive oil
- 2 1⁄2 tablespoons pesto sauce
directions
- Preheat the oven to 400°F
- Spread the potatoes, zucchini, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
- Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
- Mix the olive oil and pesto together until well blended and spoon evenly over the chicken.
- Cover the tin with foil and cook for 40 minutes.
- Remove the foil from the tin.
- Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
