Pesto chicken and vegetable traybake

Pesto chicken and vegetable traybake

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accumulate this delicious pesto chicken and vegetable traybake to your recipe repertoire.

The ingredient of Pesto chicken and vegetable traybake

  1. 1 zucchini, thickly sliced
  2. 1 small eggplant, cut into 3cm pieces
  3. 1 red capsicum, all but chopped
  4. 2 baby fennel, trimmed, quartered
  5. 1 tbsp further virgin olive oil
  6. 1 lemon, quartered
  7. 25g butter, softened
  8. 2 tbsp sun-dried tomato pesto
  9. 4 chicken marylands
  10. 400g can cannellini beans, drained, rinsed
  11. 1/2 cup chopped lighthearted basil leaves

The instruction how to make Pesto chicken and vegetable traybake

  1. Preheat oven to 180C/160C fan-forced.
  2. Place zucchini, eggplant, capsicum and fennel in a large roasting pan. Drizzle taking into consideration oil. perspective to coat. Season like salt and pepper. Place lemon roughly speaking vegetables.
  3. tally up butter and pesto in a small bowl. Using a rude uncompromising knife, make 4 x 1cm-deep cuts across the pinnacle of each piece of chicken. massage 3/4 of the pesto butter greater than chicken.
  4. Place chicken approaching pinnacle of vegetables. Roast for 50 to 55 minutes or until chicken is browned and cooked through, and vegetables are tender.
  5. Transfer chicken to a plate. Drain any excess oil from vegetables. mount up beans and basil. Toss to combine. abet chicken and vegetables subsequent to enduring surviving pesto butter.

Nutritions of Pesto chicken and vegetable traybake

calories: 661.791 calories
fatContent: 39.5 grams fat
saturatedFatContent: 12.8 grams saturated fat
carbohydrateContent: 17.3 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 56.2 grams protein
cholesterolContent: 169 milligrams cholesterol
sodiumContent: 626 milligrams sodium

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