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Mediterranean chicken with roasted vegetables

Mediterranean chicken with roasted vegetables

A star rating of 4 out of 5.69 ratingsRate
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  • Preparation and cooking time
    • Prep: -
  • Easy
  • Serves 2

A healthy dish, full of sunshine flavours

Nutrition:
NutrientUnit
kcal568
fat29g
saturates6g
carbs37g
sugars0g
fibre7g
protein42g
salt2.16g
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Ingredients

  • 250g baby new potatoes, thinly sliced
  • 1 large courgette, diagonally sliced
  • 1 red onion, cut into wedges
  • 1 yellow pepper, seeded and cut into chunks
  • 6 firm plum tomatoes, halved
  • 12 black olives, pitted
  • 2 skinless boneless chicken breast fillets, about 150g/5oz each
  • 3 tbsp olive oil
  • 1 rounded tbsp green pesto

Method

  • STEP 1

    Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.

  • STEP 2

    Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.

  • STEP 3

    Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.

  • STEP 4

    Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Recipe from Good Food magazine, May 2002

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A star rating of 4 out of 5.69 ratings
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