Mediterranean chicken with roasted vegetables recipe
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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mediterranean chicken with roasted vegetables recipe. Enjoy the good taste of food and learn how to make Mediterranean chicken with roasted vegetables.
A healthy dish, full of sunshine flavours
Prep 50 - 55 mins
250g baby new potatoes , thinly sliced
1 large courgette , diagonally sliced
1 red onion , cut into wedges
1 yellow pepper , seeded and cut into chunks
6 firm plum tomatoes , halved
12 black olives , pitted
2 skinless boneless chicken breast fillets , about 150g/5oz each
3 tbsp olive oil
1 rounded tbsp green pesto
Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).
Nutrition Per Serving
568 kcalories, protein 42g, carbohydrate 37g, fat 29 g, saturated fat 6g, fibre 7g, salt 2.16 g
Recipe from Good Food magazine, May 2002.
More from the Lebanese Recipes Kitchen:
Mediterranean chicken tray bake
Baked chicken nuggets
Baked chicken & lamb
Baked Moroccan chicken and rice
Lebanese Chicken and Potatoes
Roasted Chicken Stuffed with Rice
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