Creamy Basil Pesto Chicken with Roasted Vegetable Toss
Ready in 35 minutes
• Serves 4
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, October 14, 2018.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, October 14, 2018.
Ingredients
Vegetables
- 800g potatoes
- 1 carrot
- 1 broccoli
- ½ bag baby spinach
- 2 Tbsp sweet chilli sauce
Chicken
- 1 red onion
- 600g chicken breasts
- 1 tsp mustard
- ½ cup white wine or vegetable stock
- 125g sour cream
- 50g basil pesto
Steps
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Prep and roast veggies Preheat oven to 220°C. 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 potatoes have finished cooking, add broccoli to tray. Increase oven to 230°C and return to oven for 6-7 minutes, until tender.
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Prep chicken Finely dice onion. Pat chicken dry and cut each breast lengthways into 4 pieces. Toss with mustard, a drizzle of oil and ½ tsp salt.
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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.
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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.
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Serve veggies and creamy basil pesto chicken on plates. Drizzle with extra sauce.
Nutritional Information
Energy |
2277 kj 544 kcal |
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Protein | 40.4g |
Carbohydrate | 39.6g |
Fat | 21.3g |