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Recipes || Pesto Chicken with Roasted Vegetables

This was one of those “let’s use everything we have left in the fridge at the end of the week” recipes. And if I say so myself, it turned out really well. So here you go: Pesto Chicken with Roasted Vegetables. Sam also loved it, but he’d love anything if you covered it in pesto.

To reduce the amount of time that I needed to spend in the kitchen, I roasted most of my veg first and then whacked them all in the pan once the chicken had finished cooking. This is the kind of recipe that would be perfect for a Thursday night when you really want something filling and tasty, but you really don’t want to expend that much effort. My favourite element was the asparagus, but I’m an asparagus lover. (Especially when it’s a bit crisp and lemony!) 

Pesto Chicken with Roasted Vegetables
Serves 4
Print
Total Time
45 min
Total Time
45 min
1083 calories
30 g
292 g
55 g
123 g
16 g
1125 g
440 g
15 g
0 g
35 g
Nutrition Facts
Serving Size
1125g
Servings
4
Amount Per Serving
Calories 1083
Calories from Fat 482
% Daily Value *
Total Fat 55g
84%
Saturated Fat 16g
80%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 28g
Cholesterol 292mg
97%
Sodium 440mg
18%
Total Carbohydrates 30g
10%
Dietary Fiber 12g
46%
Sugars 15g
Protein 123g
Vitamin A
77%
Vitamin C
81%
Calcium
17%
Iron
68%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 chicken breasts
  2. 2 tablespoons of pesto
  3. 2 teaspoons of coconut oil
  4. 250 g of chopped mushrooms
  5. 1 clove of garlic, chopped
  6. 300 g asparagus spears
  7. juice of half a lemon
  8. 1 teaspoon of olive oil
  9. 180 g cherry tomatoes
  10. salt and pepper to taste
Instructions
  1. Preheat your oven to 180 C. Arrange your asparagus on a baking tray and lightly drizzle it with olive oil. Do the same to the cherry tomatoes (on a separate tray). Pop them in the oven for 24-30 minutes or until tender.
  2. When your vegetables are almost finished, in a large pan of medium heat, melt your coconut oil and rub 1 tablespoon of pesto into your chicken. Cook your chicken through and then add in your mushrooms. The mushrooms let off a bit of water so cook that out. Toss in your asparagus, the remaining tablespoon of pesto, juice of half a lemon and your tomatoes.
  3. Serve on a bed of quinoa or brown rice. Salt and pepper to taste.
beta
calories
1083
fat
55g
protein
123g
carbs
30g
more
Rhyme & Ribbons http://rhymeandribbons.com/

What are your favourite mid-week dinners? 

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