Creamy Basil Pesto Chicken with Roasted Vegetable Toss

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.



  • 800g potatoes
  • 1 carrot
  • 1 broccoli
  • ½ bag baby spinach
  • 2 Tbsp sweet chilli sauce


  • 1 red onion
  • 600g chicken breasts
  • 1 tsp mustard
  • ½ cup white wine or vegetable stock
  • 125g sour cream
  • 50g basil pesto


  1. 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.
  2. 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.
  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 2277 kj
544 kcal
Protein 40.4g
Carbohydrate 39.6g
Fat 21.3g