Pesto marinated chicken breasts on Mediterranean vegetables

Prep 0 h : 20 m
Cook 0 h : 35 m


  • 4x200g chicken breast fillets

    2 tbsp basil pesto

    2 tbsp olive oil

    200g red bell pepper, cut into thick strips

    200g yellow bell pepper, cut into thick strips

    100g red onion, cut into thin wedges

    150g courgette, coarsely chopped

    230g aubergine, halved and thinly sliced

    4 tbsp fresh basil


  • Preheat oven to 240°C.

    Combine chicken and pesto in a bowl.

    Combine oil and vegetables in a large shallow baking dish.

    Place chicken on the vegetables and roast uncovered for about 35 mins or until chicken is cooked and the vegetables are tender.

    Serve sprinkled with basil.