Fuss-Free Pesto Hasselback Chicken Traybake
with Herby Veggie Medley & Dressed Rocket
- Milk
- Cashew
Looking for maximum flavour with minimal effort? This baked cheesy pesto chicken does exactly that, melting into a gooey delight alongside tender herby roast veggies. Finish with a simple rocket salad and you have a fuss-free feast that hits all the right notes.
1
Red Onion
1
Zucchini
1 packet
Roast Veggie Mix
1 sachet
Tomato & Herb Seasoning
330 g
Chicken Breast
1 packet
Basil Pesto
()
1 packet
Parmesan Cheese
()
1 packet
Rocket
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
• Preheat oven to 220°C/200°C fan-forced. Slice red onion into wedges.
• Slice zucchini into rounds.
• Place onion, zucchini and roast veggie mix on a lined oven tray. Drizzle with
olive oil, sprinkle over tomato & herb seasoning, season with salt and toss
to coat.
• Roast until tender, 25-30 minutes
• Meanwhile, cut deep slices across chicken breast in 1cm intervals, taking care to
not slice all the way through.
• Place chicken on lined oven tray, spread basil pesto onto chicken and sprinkle
over Parmesan cheese.
• Bake until cooked through, 12-16 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• In a medium bowl, combine rocket leaves and a drizzle of olive oil and vinegar.
Season to taste with salt and pepper.
• Divide pesto hasselback chicken, herby veggie medley and dressed rocket
between plates to serve. Enjoy!
