Fuss-Free Cheesy Pesto Chicken Breast Traybake

Name: Fuss-Free Cheesy Pesto Chicken Breast Traybake with Roasted Veg, Herby Potatoes and Balsamic Glaze
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 450 grams Potatoes; 1 sachet(s) Mixed Herbs; 1 unit(s) Bell Pepper; 1 unit(s) Red Onion; 125 grams Baby Plum Tomatoes; 2 unit(s) British Chicken Breasts; 32 grams Pesto; 25 grams Sun-Dried Tomato Paste; 20 grams Grated Hard Italian Style Cheese; 12 milliliter(s) Balsamic Glaze; 1 tbsp Honey

with Roasted Veg, Herby Potatoes and Balsamic Glaze

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It only takes 10 minutes to prep this Fuss-Free Cheesy Pesto Chicken Breast Traybake, then everything goes straight into the oven for an easy dinner that gives you time back!

Tags:

Family Friendly

•High Protein

Allergens:

Milk

•Egg

•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Mixed Herbs

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 unit(s)

Red Onion

125 grams

Baby Plum Tomatoes

2 unit(s)

British Chicken Breasts

32 grams

Pesto

(Contains: Milk)

25 grams

Sun-Dried Tomato Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

1 tbsp

Honey

Nutritional information

Energy (kJ)2475 kJ

Energy (kcal)592 kcal

Fat14.5 g

of which saturates4.6 g

Carbohydrate69.7 g

of which sugars22.3 g

Dietary Fibre8.9 g

Protein49.7 g

Salt1.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Medium Bowl

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray.

Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Halve and peel the red onion, then cut each half into 4 wedges.

Add the pepper chunks, onion wedges and baby plum tomatoes to one side of another large baking tray. Drizzle with oil, season with salt and pepper and toss to coat.

In a medium bowl, combine the chicken thighs and pesto. Season with salt and pepper and toss to coat the chicken.

Add the chicken thighs to the other side of the baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Once browned, lay the chicken and veg onto a baking tray and roast on the middle shelf of your oven until cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.