Pesto chicken and vegetables

This, 'all in one dish' is so easy to prepare and cook and is colourful, tasty and good enough for any special occasion.


Ingredients                                            Serves: 4


approx 20 small new potatoes
1 red capsicum
1 yellow or green capsicum
2 red onions
2 medium zucchinis
approx 20 button mushrooms
extra virgin olive oil
½ teaspoon dry basil
seasoning (salt/garlic salt & pepper)
4 chicken breasts (skin off)
1 small jar of sundried tomato pesto
freshly grated Parmesan

Preparation 


Prep: 15 minutes | Cook: 45 minutes

1. Preheat oven to 180 degrees C. Wash potatoes and halve, if necessary, to approx 2cm thickness. Slice the capsicums, zucchinis and onions to approx 1 cm thickness. 

2. Arrange vegetables in a shallow oven dish and coat liberally with olive oil, add seasoning and basil and mix. 

3. With a sharp knife score (slice) each breast 3 or 4 times without cutting right through and place on top of the vegetables. Spread the pesto evenly onto each breast and finally sprinkle with a little more olive oil. 

4. Cook in pre-heated oven at 180 degrees C for approx 45 minutes. 

5. Serve with the chicken on top of the vegetables, spoon over any juices and garnish with parmesan.