Cheesy Pesto Chicken & Roasted Veggies

Ingredients

• 100g chicken breast (or vegetarian swap below)

• 1 tbsp pesto

• 1 tbsp shredded cheese

• ¼ cup baby potatoes, halved

• ¼ zucchini, sliced

• ¼ red capsicum, sliced

• 1 tsp olive oil

Vegetarian Swap: Replace chicken with a grilled eggplant slice or a stuffed portobello mushroom with pesto and cheese.

Steps

1. Preheat oven to 180°C. Toss potatoes, zucchini, and capsicum with olive oil and roast for 20 minutes.

2. Spread pesto over chicken (or eggplant/mushroom), top with cheese, and bake for 15 minutes.

3. Serve with roasted veggies.

Why We Love It

A simple, oven-baked meal that’s rich in flavour from pesto and melty cheese!

Serves: 1