Pesto chicken tray bake
(at time of publication)
- oil spray
- 4 x 150g fillets lean chicken breast
- 300g baby carrots, trimmed, halved lengthways
- 600g potatoes, cut in bite-sized cubes
- ¼ cup basil pesto
- 300g truss tomatoes
- 200g green beans, trimmed
- 1 tablespoon lemon juice
- 2 cups baby spinach
1 Preheat oven to 200°C. Spray a large flameproof baking dish with oil and set over a medium-high heat. Add chicken fillets and cook, turning once, for 5 minutes or until browned all over. Transfer chicken to a plate. Place carrots and potatoes in dish. Spray with a little oil and bake carrots for 15 minutes or until tender then remove from oven. Bake potatoes for 15 more minutes
2 Meanwhile, brush chicken with 1 tablespoon basil pesto then add chicken to baking dish (with potatoes) for 15 minutes or until cooked through. Add tomatoes to dish for last 8 minutes of cooking time.
3 Meanwhile, bring a medium-sized saucepan of water to the boil. Blanch green beans for 2 minutes or until bright green and just tender. Drain and refresh beans in a large bowl of cold water. Drain again.
4 Stir remaining basil pesto into lemon juice. Toss beans and baby spinach with carrots. Top chicken with lemon-pesto mixture and serve with potatoes and mixed vegetables.
Make it gluten free: Use gluten-free pesto.
For those on a low-FODMAP diet, store bought basil pesto is normally high FODMAP as it contains garlic and sometimes cashew nuts. You can make your own by blending 2 tablespoons of garlic infused oil, 2 cups of fresh basil, juice of 1 lemon, ¼ cup pinenuts, 1 tablespoon olive oil, and 2/3 cup of freshly grated parmesan cheese.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 3g
Dietary fibre 7g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us