Name: Pesto-marinated chicken breasts on mediterranean vegetables
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 4 (800g) chicken breast fillets; 2 tablespoon basil pesto; 2 tablespoon olive oil; 1 medium red capsicum (bell pepper) (200g), cut into thick strips; 1 medium yellow capsicum (bell pepper) (200g), cut into thick strips; 1 small red onion (100g), cut into thin wedges; 1 large_piece (150g) zucchini, chopped coarsely; 1 small_piece (230g) eggplant, halved, sliced thinly; 1/4 cup fresh basil leaves, loosely packed

Ingredients

4 (800g) chicken breast fillets

2 tablespoon basil pesto

2 tablespoon olive oil

1 medium red capsicum (bell pepper) (200g), cut into thick strips

1 medium yellow capsicum (bell pepper) (200g), cut into thick strips

1 small red onion (100g), cut into thin wedges

1 large_piece (150g) zucchini, chopped coarsely

1 small_piece (230g) eggplant, halved, sliced thinly

1/4 cup fresh basil leaves, loosely packed

Method

1.Preheat oven to 240°C (200°C fan forced).

2.Combine chicken and pesto in medium bowl.

3.Combine oil and vegetables in large shallow baking dish. Place chicken on vegetables, roast, uncovered, about 35 minutes or until chicken is cooked and vegetables are tender.

4.Serve sprinkled with basil.

We don’t recommend that you freeze cooked vegetables as they tend to have a spongy texture and “leftover” look about them once they’ve been thawed. Mushrooms, eggplant and members of the squash family are especially freezer unfriendly.
Note

Woman's Weekly Food

Ingredients

Method

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