Photo of Roasted pesto chicken with Mediterranean vegetables by WW

Roasted pesto chicken with Mediterranean vegetables

9
7
7
SmartPoints® value per serving
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Moderate
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

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, dry

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.

Notes

TIP: You can use lean pork cutlets instead of chicken.

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