Name: Mediterranean chicken with roasted vegetables
Prep time: 55 min
Total time: 55 min
Yield: 2
Cuisine: Mediterranean
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

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Mediterranean chicken with roasted vegetables

Mediterranean chicken with roasted vegetables

Good Food team

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Serves 2

Easy

Prep: 50 mins - 55 mins

A star rating of 4 out of 5.84 ratingsRate

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A healthy dish, full of sunshine flavours

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal568
fat29g
saturates6g
carbs37g
sugars0g
fibre7g
protein42g
salt2.16g

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 5.84 ratings

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