Pan-Fried Chicken and Pesto Drizzle
with Mediterranean Inspired Roasted Vegetables
For a real taste of the Mediterranean, this dish has it all. Chicken breast, potatoes, courgettes, peppers and onions are roasted together until deliciously golden. Serve up, finish off the flavours with a pesto drizzle and dive in!
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.
Ingredients
450 grams
Potatoes
1 unit(s)
Bell Pepper
1 unit(s)
Courgette
(May contain traces of: Celery)
1 unit(s)
Red Onion
1 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
1 sachet(s)
Dried Oregano
30 grams
Basil Pesto
(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)
Not included in your delivery
1 tsp
Water for the Dressing
Nutritional information
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Halve the bell pepper and discard the core and seeds. Chop into roughly 3cm pieces.
Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces. Halve and peel the red onion. Slice each half into 4 wedges. Peel and thinly slice the garlic.
Pop the potatoes and onion onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the oregano.
Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, pop the pepper, courgette and garlic onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Top with the chicken breasts and drizzle with a little more oil and season with salt and pepper.
After 5 mins of roasting time, add the chicken tray to the top shelf of the oven and roast until tender, 25-30 mins. Turn halfway through. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
While the veg is roasting, pop the fresh pesto into a small bowl and add the water for the dressing (see pantry for amount).
Mix it together - it should be drizzling consistency, but add more water if you'd prefer it more drizzly.
When everything's ready, slice the chicken into 1cm thick slices.
When everything's ready, share the roasted potatoes and veg between your plates.
Top with the sliced chicken and finish by drizzling the pesto all over.
Enjoy!
