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Red pesto & mozzarella chicken traybake
Serves 3
Easy
Prep:
Cook:
Cook this crowd-pleasing traybake to feed the family – it's simple enough for midweek but also special enough for a weekend dinner
Skip to ingredients
- 500g frozen Mediterranean-style vegetables(ours had a mix of aubergine, courgette and red peppers)
- 400g can chopped tomatoes
- 1 garlic cloveor 1 heaped tsp garlic purée
- 1 tbsp red pestoplus 4 tsp
- 4 chicken breasts
- 1 x 215g ball of mozzarella
- 10g basil leavesto serve (optional)
- cooked brown rice, quinoa or sweet potatoesto serve (optional)
Nutrition: per serving
- kcal339
- fat11g
- saturates4g
- carbs13g
- sugars11g
- fibre4g
- protein44g
- salt0.77g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Scatter the vegetables into a roasting tin (ours was 30cm). Pour in the chopped tomatoes, then grate in the garlic or spoon in the garlic purée. Add 1 tbsp red pesto, season lightly and stir to combine.
step 2
If the chicken breasts are particularly thick, put them between two sheets of baking parchment and bash with a rolling pin until they're an even thickness. Arrange the chicken breasts on top of the veg, then spread each with 1 tsp pesto. Tear or slice the mozzarella, and arrange the pieces over the chicken breasts. Bake for 30 mins until the chicken is cooked through and the sauce bubbling – when the chicken is cooked, the juices will run clear and a metal skewer inserted into the centre of the breast should come out very hot. If you like, slide under a hot grill for 3-5 mins until the cheese is deeply golden (watch carefully to ensure it doesn't burn).
step 3
Tear over the basil, if using, and serve over brown rice or quinoa, alongside roasted sweet potatoes.
