ROASTED PEPPER CHICKEN RECIPES

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MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES RECIPE | BB…



Mediterranean chicken with roasted vegetables recipe | BB… image

A healthy dish, full of sunshine flavours

Provided by Good Food team

Categories     Dinner, Lunch

Total Time 55 minutes

Prep Time 55 minutes

Yield 2

Number Of Ingredients 9

250g baby new potatoes, thinly sliced
1 large courgette, diagonally sliced
1 red onion, cut into wedges
1 yellow pepper, seeded and cut into chunks
6 firm plum tomatoes, halved
12 black olives, pitted
2 skinless boneless chicken breast fillets, about 150g/5oz each
3 tbsp olive oil
1 rounded tbsp green pesto

Steps:

  • Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
  • Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
  • Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
  • Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Nutrition Facts : Calories 568 calories, FatContent 29 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, FiberContent 7 grams fiber, ProteinContent 42 grams protein, SodiumContent 2.16 milligram of sodium

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES RECIPE | BB…



Mediterranean chicken with roasted vegetables recipe | BB… image

A healthy dish, full of sunshine flavours

Provided by Good Food team

Categories     Dinner, Lunch

Total Time 55 minutes

Prep Time 55 minutes

Yield 2

Number Of Ingredients 9

250g baby new potatoes, thinly sliced
1 large courgette, diagonally sliced
1 red onion, cut into wedges
1 yellow pepper, seeded and cut into chunks
6 firm plum tomatoes, halved
12 black olives, pitted
2 skinless boneless chicken breast fillets, about 150g/5oz each
3 tbsp olive oil
1 rounded tbsp green pesto

Steps:

  • Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
  • Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
  • Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
  • Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Nutrition Facts : Calories 568 calories, FatContent 29 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, FiberContent 7 grams fiber, ProteinContent 42 grams protein, SodiumContent 2.16 milligram of sodium

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