Pesto chicken and vegetables

Pesto chicken and vegetables


7 people made this

This, 'all in one dish' is so easy to prepare and cook and is colourful, tasty and good enough for any special occasion.


Serves: 4 

  • approx 20 small new potatoes
  • 1 red capsicum
  • 1 yellow or green capsicum
  • 2 red onions
  • 2 medium zucchinis
  • approx 20 button mushrooms
  • extra virgin olive oil
  • ½ teaspoon dry basil
  • seasoning (salt/garlic salt & pepper)
  • 4 chicken breasts (skin off)
  • 1 small jar of sundried tomato pesto
  • freshly grated Parmesan

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. Preheat oven to 180 degrees C. Wash potatoes and halve, if necessary, to approx 2cm thickness. Slice the capsicums, zucchinis and onions to approx 1 cm thickness.
  2. Arrange vegetables in a shallow oven dish and coat liberally with olive oil, add seasoning and basil and mix.
  3. With a sharp knife score (slice) each breast 3 or 4 times without cutting right through and place on top of the vegetables. Spread the pesto evenly onto each breast and finally sprinkle with a little more olive oil.
  4. Cook in pre-heated oven at 180 degrees C for approx 45 minutes.
  5. Serve with the chicken on top of the vegetables, spoon over any juices and garnish with parmesan.

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Reviews (2)


. Didn't have the mushrooms - but th emeal was a huge success!. Thanks - 13 Mar 2011


This is delicious! and so easy to make! I covered it so it didn't dry out and cooked it for about an hour and 15 minutes as my chicken was very thick. I used a tablespoon of fresh basil in place of the dried as well. Thank you for the delicious recipe - 03 May 2013

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