Roasted pesto chicken with Mediterranean vegetables
8
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Give your taste buds a trip to the Mediterranean with this delicious chicken dish
Ingredients
Skinless chicken breast
480 g, fat trimmed, (buy 4x130g)
Basil pesto
⅓ cup(s), (90g)
Red capsicum
1 medium, cut into thick strips
Yellow capsicum
1 medium, cut into thick strips
Red onion
1 medium, cut into thin wedges
Zucchini
1 medium, chopped coarsely
Eggplant
3 medium, (Lebanese), halved, quartered
Pumpkin
500 g, (Japanese), cut into 2cm cubes
Olive oil
1 tbs
Chicken stock
375 ml, (salt-reduced)
Polenta
⅔ cup(s), (110g), (yellow)
Rocket
2 cup(s), (2x bunches)
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Place chicken and half the pesto in a medium bowl, tossing to coat.
2
Place capsicums, onion, zucchini, pumpkin and eggplant in a large baking dish. Season with salt and freshly ground black pepper and drizzle with oil, tossing to coat. Place chicken on vegetables and bake for 35 minutes or until chicken is cooked through and vegetables are tender.
3
Meanwhile, place stock and 112 cups (375ml) water in a medium saucepan over medium-high heat and bring to a simmer. Gradually add polenta in a thin, steady stream, whisking constantly until combined. Reduce heat to low and cook, stirring constantly, for 10 minutes or until mixture thickens and polenta has softened. Season with salt and freshly ground black pepper. Serve chicken on a bed of polenta with vegetables and rocket. Drizzle remaining pesto over roasted chicken.
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