Creamy Basil Pesto Chicken with Roasted Vegetable Toss

Creamy Basil Pesto Chicken with Roasted Vegetable Toss

Ready in 35 minutes Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, October 14, 2018.



  • 400g potatoes
  • 1 carrot
  • ½ broccoli
  • ½ bag baby spinach
  • 2 Tbsp sweet chilli sauce


  • ½ red onion
  • 300g chicken breasts
  • ½ tsp mustard
  • ¼ cup white wine or vegetable stock
  • ¼ cup sour cream
  • 30g basil pesto


  1. Prep and roast veggies Preheat oven to 220ºC. Dice potatoes 2cm and cut carrot into 1cm-thick rounds. Toss on a lined tray with a drizzle of oil. Season and roast for 15 minutes. Cut broccoli into small florets. When potato has finished cooking, add broccoli to tray. Increase oven to 230ºC and return tray to oven for 6-7 minutes, until tender.
  2. Prep chicken Finely dice onion. Pat chicken dry and cut each breast lengthways into 4 pieces. Toss with mustard, a small drizzle of oil and a pinch of salt.
  3. Cook chicken Heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for 2 minutes each side, until browned. Add onion and cook for about 1 minute, until soft. Add wine/stock and cook for about 2 minutes, until most of the liquid has evaporated. Remove pan from heat and fold through sour cream and basil pesto. Season to taste.
  4. To finish Roughly chop spinach and place in a large bowl with roasted vegetables and sweet chilli sauce. Toss to combine and season to taste.
  5. Serve veggies and creamy basil pesto chicken on plates. Drizzle with extra sauce.

Nutritional Information

Energy 2386 kj
570 kcal
Protein 40.7g
Carbohydrate 43.2g
Fat 22.3g