Pesto Chicken with Roasted Vegetables

This is one of our first and all time favourite recipes.  Resist the temptation to use shop bought pesto, as it’s so simple to make and the smell of fresh basil is as tantalising to the nose as it is for the taste buds. Fresh pesto will keep in the fridge for up to 5 days.

 

 

 

 

 

Serves 4

Prep Time: 15 minutes

Cooking Time: 1 hour

 Wheat Free, Gluten Free

Preheat oven to 200ºC/Gas Mark 6

 

You will need: 

  • 500g baby new potatoes, halved
  • 2 red peppers, deseeded and cut into bite size chunks
  • 200g cherry tomatoes
  • 3 courgettes, trimmed and cut into bite size chunks
  • 4 garlic cloves
  • Small handful of rosemary and thyme leaves, finely chopped
  •  large handful fresh basil leaves
  • 1 tablespoon pine nuts
  • 30g Parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon groundnut oil
  • 4 free range skinless chicken breasts, cut into bite- size piece

To Serve:

  • 16 leaves of fresh basil

 

Preparation: 

  1. Place the potatoes in a large, shallow, nonstick oven proof dish.  Cover with foil and cook in the oven for 20 minutes.
  2. Remove the potatoes from the oven and add the red peppers, tomatoes, courgettes, garlic rosemary and thyme. Stir,  then return to the oven, and roast, uncovered, for a further 20 minutes or until the vegetables are tender. Stir the vegetables occasionally while roasting to prevent sticking.
  3. Whilst the vegetables are roasting, make the pesto.  Place the basil, pine nuts, Parmesan and olive oil in a food processor and blitz to a stiff paste.
  4. Heath the groundnut oil in a pan over a medium heat. Add the chicken and stir-fry for 4-6 minutes or until it is cooked through.  At the last minute add the fresh pesto, stir and cover until you are ready to serve. Turn off the heat.
  5. Peel the roasted garlic cloves, squash or roughly chop and mix back into the vegetables.

 

To Serve: 

Either mix the pesto chicken in with the vegetables before serving or spoon the roasted vegetables around the edge of a serving platter (pour out all the juices too) place the pesto into the middle and garnish with the basil leaves. Dish out individually according to the rule of palm.

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