Pesto Chicken Traybake with Tomato and Mozzarella
Pesto Chicken Traybake is a delicious one-pan dinner. Simple yet stylish, the baked tomatoes and pesto create a gorgeous sauce that is begging to be mopped up with some crusty ciabatta.
Servings: 2 servings
- 2 chicken breasts
- 400 grams cherry tomatoes
- 4 shallots or 2 banana shallots
- 3 tbsp basil pesto
- 2 cloves garlic
- 75 grams mozzarella
- 2 tbsp olive oil
- salt and pepper
- handful fresh basil leaves optional, to garnish
Preheat your oven to 200°c/180fan/gas 4/350f.
Peel the shallots and cut into halves or quarters, depending on size. Peel the garlic cloves and crush with the flat edge of a knife.
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.
Lightly season the chicken breasts on both sides with salt and pepper. Nestle the chicken in with the tomatoes and drizzle over a tablespoon of olive oil.
Bake, uncovered, for 15 minutes in the preheated oven.
Flip the chicken breasts over and spread a tablespoon of pesto over each one. Cut the mozzarella into thick slices and lay half over each chicken breast.
Return to the oven and continue to cook for 15-20 minutes, 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.
Calories: 657kcal | Carbohydrates: 20g | Protein: 61g | Fat: 37g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 736mg | Potassium: 1480mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1755IU | Vitamin C: 53mg | Calcium: 283mg | Iron: 3mg