Easy Pesto Chicken Traybake with Tomatoes and Mozzarella
An easy pesto chicken traybake made with chicken breasts, cherry tomatoes, basil pesto and melted mozzarella. A simple one pan dinner perfect for busy weeknights.
Servings: 4 servings
Calories: 577kcal
Equipment
- 1 Roasting Dish
Ingredients
- 4 chicken breasts roughly 150g/5oz each, slice large breasts in half lengthways to make cutlets
- 500 grams cherry tomatoes
- 4 banana shallots
- 4 tbsp basil pesto
- 2 cloves garlic
- 250 grams fresh mozzarella cheese sliced
- 1 tbsp olive oil
- salt and pepper
- handful fresh basil leaves optional, to garnish
Instructions
- Preheat your oven to 220°c/200fan/gas 4/425f.
- Peel the shallots and cut into halves or quarters, depending on size. Peel and chop the garlic cloves.4 banana shallots, 2 cloves garlic
- Add the cherry tomatoes, garlic and shallots to a roasting dish. Season generously with salt and pepper then toss with a tablespoon of olive oil and a tablespoon of pesto.500 grams cherry tomatoes , 4 tbsp basil pesto, 1 tbsp olive oil , salt and pepper
- Lightly season the chicken breasts on both sides with salt and pepper then nestle the chicken in with the tomatoes. Spread the remaining pesto over the chicken then top with slices of mozzarella.4 chicken breasts, 250 grams fresh mozzarella cheese, 4 tbsp basil pesto
- Bake in the oven for 25 to 30 minutes, or until the chicken is cooked through.
- Sprinkle with a handful of torn basil leaves and serve with green salad and warm ciabatta to soak up the delicious tomato sauce.handful fresh basil leaves
Nutrition
Calories: 577kcal | Carbohydrates: 12g | Protein: 64g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 195mg | Sodium: 811mg | Potassium: 1246mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1405IU | Vitamin C: 34mg | Calcium: 377mg | Iron: 2mg