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Fuss-Free Cheesy Pesto Chicken Traybake
Fuss-Free Cheesy Pesto Chicken Traybake

Fuss-Free Cheesy Pesto Chicken Traybake

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 Traybake, then everything goes straight into the oven for an easy dinner that gives you time back!

Tags:
Family Friendly
•High Protein
•New
Allergens:
Milk
•Egg
•Schwefeldioxide und Sulfite

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: Sellerie)

1 unit(s)

Red Onion

125 grams

Baby Plum Tomatoes

3 unit(s)

British Chicken Thighs

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: Schwefeldioxide und Sulfite)

Not included in your delivery

1 tbsp

Honey

Nutritional information

Energy (kJ)2943 kJ
Energy (kcal)703 kcal
Fat30.7 g
of which saturates9.3 g
Carbohydrate70.9 g
of which sugars22.1 g
Dietary Fibre8.9 g
Protein42.4 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Medium Bowl

Instructions

Get Started
1

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.

Prep the Veg
2

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 Flavour
3

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.

Pesto is Besto
4

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.

Get Roasting
5

Roast the chicken and veg on the middle shelf of your oven until the veg has softened and the chicken is slightly golden and cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Serve
6

When everything's ready, drizzle the honey (see pantry for amount) and sun-dried tomato paste over the roasted veg. Toss to coat evenly.

Share the potato chunks and roasted veg between your serving bowls.

Top with the pesto chicken and sprinkle over the hard Italian style cheese. Finish by drizzling over the balsamic glaze.

Enjoy!

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