Quick & Easy

Pesto-marinated chicken breasts on mediterranean vegetables

pesto-marinated chicken breasts on mediterranean vegetables



1.Preheat oven to 240°C (200°C fan forced).
2.Combine chicken and pesto in medium bowl.
3.Combine oil and vegetables in large shallow baking dish. Place chicken on vegetables, roast, uncovered, about 35 minutes or until chicken is cooked and vegetables are tender.
4.Serve sprinkled with basil.

We don’t recommend that you freeze cooked vegetables as they tend to have a spongy texture and “leftover” look about them once they’ve been thawed. Mushrooms, eggplant and members of the squash family are especially freezer unfriendly.


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