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Pesto-filled chicken with roast vegetables
Pesto-filled chicken with roast vegetables
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Save time and effort by baking a delicious one-pan roasted chicken and veggies for a hassle-free meal.
Ingredients:
  • 800g eggplant, cut into 3cm chunks
  • 600g zucchini, cut into 3cm chunks
  • 45.50 gm olive oil
  • 4 large chicken breast fillets, trimmed
  • 150.00 gm pesto (rocket, basil or tomato), homemade, see notes, or store-bought
  • 500g cherry tomatoes
  • olive oil cooking spray
  • 100g rocket, trimmed
  • 100g parmesan cheese, shaved
  • 2 tsp red wine vinegar
Instructions:
  • Preheat the oven to 230°C. Grease a large roasting pan, then combine the eggplant, zucchini, and oil in the pan. Season with salt and pepper, toss to coat, and roast for 20 minutes.
  • Cut a pocket lengthways into each chicken breast, being careful not to cut all the way through. Fill each pocket with 1 1/2 tablespoons of pesto, then close and secure with toothpicks.
  • Lower oven temperature to 200°C. Place tomatoes in roasting pan. Coat chicken with oil, sprinkle with salt and pepper, then lay on top of vegetables. Roast for 20 minutes, or until chicken is fully cooked.
  • Combine rocket and parmesan in a bowl. Drizzle with oil and vinegar, season with salt and pepper, then gently toss to mix.
  • Gently remove toothpicks from the chicken and plate it alongside a fresh vegetable medley and a vibrant rocket and parmesan salad.

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