Pesto Chicken {One Pan Bake}
This Pesto Chicken One Pan Bake is so easy to prepare and the oven takes care of the rest. A complete, delicious midweek chicken dinner, made in the same pan. Winning!
Servings: 4 People
Ingredients
- 750 g New potatoes
- 2 tbsp Olive oil
- 500 g Mini chicken fillets See notes
- 120 g Pesto See notes
- 300 g Fine green beans
- 400 g Cherry tomatoes
- Salt and pepper
Instructions
- Pre heat the oven to 200℃/400F, fan 220℃/425F or Gas Mark 7.
- Put the potatoes and olive oil into the pan, toss the potatoes until coated and bake for about 30 minutes, until starting to soften.
- Add the chicken fillets and then spoon the pesto on top of the potatoes and chicken. Put back into the oven for 10 minutes.
- Add the green beans, tomatoes and salt and pepper, and toss in the pesto-y juices. Put back into the oven for 10 more minutes or until the chicken is cooked through.
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Notes
Chicken: I used mini fillets here as they are an easy size to cook and coat in the sauce (and fit in the pan!) but any cut of chicken would work, you'll just need to adjust the cooking time accordingly and of course, always check that the meat is cooked before serving
Pesto: You can use your favourite green pesto jar of choice, or you can make your own homemade pesto. You can get gluten free pesto too, if that's for you
Extras: You could add some pine nuts when you add the green beans and tomatoes to add texture and flavour
Veggies: Broccoli or sliced courgette would also work well in this dish
Leftovers or meal prep: You can store these in the fridge in an airtight container for up to 3 days. You can make ahead for a fantastic pre-prepared lunch or use the leftovers for a salad or in a pasta the following day
Nutrition
Calories: 514kcal | Carbohydrates: 46g | Protein: 34g | Fat: 22g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 448mg | Potassium: 1700mg | Fiber: 9g | Sugar: 8g | Vitamin A: 2169IU | Vitamin C: 64mg | Calcium: 124mg | Iron: 3mg