Pesto chicken bake with cherry tomatoes

Author: Vikki Moursellas

Photographer: John Paul Urizar

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This comforting gluten-free dinner is table-ready in half an hour!

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

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

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Instructions

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)

Calories 512cal

Kilojoules 2139kJ

Protein 36.1g

Total fat 26.9g

–Saturated fat 4.7g

Carbohydrates 27.0g

–Sugars 9.5g

Dietary fibre 8.2g

Sodium 664mg

Calcium 112mg

Iron 3.7mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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