Sundried Tomato Chicken Traybake

By Nicola JaffreyRecipes
Sundried Tomato Chicken Traybake
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Sundried Tomato Chicken Traybake

Recipe by Embody NutritionCourse: Dinner
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • 4 skinless chicken thigh fillets

  • 1/2 jar Leggo’s Sundried Tomato Pesto

  • Any vegetables that you have – here I have used 1/2 a pumpkin, broccoli florets and stem, carrots, capsicum, zucchini and mushrooms

  • Extra virgin olive oil

  • Salt and Pepper

  • Feta to serve

Method

  • Pre-heat the oven to 220 degrees C.
  • Line a baking tray with paper and place all the cut vegetables onto the tray and spread into 1 layer. Drizzle with olive oil and season with salt and pepper.
  • Coat the chicken with the pesto (you can do this ahead of time and place in the fridge). Place the chicken on top of the vegetables and cook in the oven for 40 minutes.
  • Serve with a sprinkle of feta. You could also add rice, pasta or some potato to your veges for some additional carbohydrates.