Pesto chicken bake with cherry tomatoes
- 600g skinless chicken fillets
- 400g cherry tomatoes
- 1 red capsicum, sliced
- 190g red pesto paste
- 2 tablespoons light olive oil
- 1 bunch broccolini (or 1 head broccoli florets)
- 2 cups cooked quinoa
- fresh basil leaves, to serve
1 Preheat the oven to 180°C.
2 Place the chicken, tomatoes, capsicum and ¹⁄³ cup water in a large baking tray. Spoon pesto over chicken fillets. Drizzle with the olive oil.
3 Bake for 30 minutes, until chicken is cooked through and the tomatoes are softened.
4 Meanwhile, steam the broccolini until bright green
and tender crisp.
5 Serve with cooked quinoa and garnish with fresh basil leaves.
Nutrition Info (per serve)
Total fat 26.9g
–Saturated fat 4.7g
Dietary fibre 8.2g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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