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Pesto chicken kebabs with roasted veg pasta

Pesto chicken kebabs with roasted veg pasta

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Rating: 4 out of 5.20 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4, plus leftovers for 4

You can sneak a few vegetables that might normally be refused into this scrumptious low fat supper

Nutrition: per serving
HighlightNutrientUnit
kcal527
fat8g
saturates2g
carbs71g
sugars12g
fibre6g
protein48g
low insalt0.46g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/fan 180C/ gas 6. Put the vegetables into a large roasting tin. Scatter with the thyme and season. Drizzle with 2 tbsp olive oil and roast for 40 mins, turning halfway.

  • STEP 2

    Meanwhile, soak 8 wooden skewers. Put the chicken into a shallow dish, then mix with the lemon juice and pesto.

  • STEP 3

    Thread the chicken and tomatoes onto the skewers, then put onto a roasting tray. Drizzle with the rest of the olive oil and roast for 20 mins, turning once, until the chicken is cooked through. Boil the pasta. Toss half of the roasted vegetables and pasta together, then serve with the pesto chicken kebabs.

Recipe from Good Food magazine, August 2008

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Overall rating

Rating: 4 out of 5.20 ratings

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