Indulge in a scrumptious and flavorful meal with this easy-to-make recipe that will leave you satisfied and craving for more. Combining tender chicken breast fillets with a medley of colorful vegetables, this dish is a feast for both the eyes and the taste buds. The thinly sliced potatoes, sliced courgette, red onion wedges, yellow peppers, halved plum tomatoes, and pitted black olives create a vibrant and enticing blend of flavors and textures. Seasoned with a touch of pesto and roasted to perfection, this recipe is a delightful choice for any occasion. Prepare yourself for a delicious culinary experience that is both effortless and immensely satisfying.
This recipe offers a perfect balance of protein, carbohydrates, and healthy fats, making it a satisfying and nutritious choice. The combination of tender chicken, roasted vegetables, and the subtle hint of pesto creates a harmonious blend of flavors. With its vibrant colors and enticing aroma, this dish is not only a treat for the taste buds but also a feast for the eyes.
Serve this delightful meal to impress your guests or as a special family dinner. The ease of preparation and the mouthwatering flavors make it a versatile recipe that can be enjoyed on any occasion. Embrace the joy of cooking and savor the delectable flavors of this scrumptious chicken and roasted vegetable medley.
Preparation Time: 35 minutes
Yield: 3 Servings
INGREDIENTS:
- 3 potatoes, thinly sliced
- 1 large courgette, sliced
- 1 red onion, cut into wedges
- 2 yellow peppers, seeded and cut into chunks
- 5 plum tomatoes, halved
- 16 black olives, pitted
- 2 pounds boneless chicken breast fillet
- 1 tablespoon of olive oil
- 1 teaspoon of pesto
- Salt and pepper, to taste
INSTRUCTIONS:
- Preheat the oven to 250 degrees F (120 degrees C).
- Grease a baking rack with oil to prevent sticking.
- In a roasting pan, place the olives, onions, courgette, yellow peppers, potatoes, and tomatoes. Season the vegetables with salt and pepper, ensuring they are evenly coated.
- Using a knife, make four slashes on each chicken breast fillet.
- Place the chicken fillets on top of the seasoned vegetables in the roasting pan.
- In a small bowl, mix the olive oil and pesto together until well combined. Spoon this mixture over the chicken, ensuring each fillet is coated with the flavorful mixture.
- Cover the roasting pan with foil, sealing it tightly to create a steamy cooking environment.
- Place the roasting pan in the preheated oven and cook for 35 minutes, or until the chicken is cooked through and the vegetables are tender.
- Once cooked, remove the foil and let the dish rest for a few minutes before serving to allow the flavors to meld together.
- Serve this delicious and colorful dish as a complete meal, with the succulent chicken and roasted vegetables as the star of the plate.
NUTRITION INFORMATION PER SERVING:
- Calories: 909
- Total Fat: 31.4g
- Cholesterol: 270mg
- Sodium: 529mg
- Carbohydrates: 60g
- Protein: 96.6g
VARIATIONS:
- Mediterranean Twist: Add some Mediterranean flavors to the dish by incorporating ingredients like sun-dried tomatoes, artichoke hearts, and crumbled feta cheese. Sprinkle some dried oregano and a drizzle of balsamic glaze for an extra burst of flavor.
- Asian Fusion: Give the recipe an Asian twist by substituting the pesto with a soy-based marinade. Add sliced bell peppers, snap peas, and mushrooms to the vegetable mix. Serve the dish with a side of steamed rice and garnish with chopped green onions and sesame seeds.
