Go Back Email Link
Pesto Crusted Hake with Roast Potato, Red Onion & Chickpea Bake
Nato Zondagh

Pesto Crusted Chicken with Roast Potato, Red Onion & Chickpea Bake

5 from 1 vote
Excite your guests with this simple yet satisfying Pesto Crusted Chicken with Roast Potato, Red Onion and Chickpea Bake for dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1
Course: Lunch, Main Course
Cuisine: gobal
Ingredients Method

Ingredients
  

For the Pesto Crusted Chicken
  • 200 g Chicken Breast
  • 25 g Breadcrumbs
  • 2 g Garlic Chopped
  • 2 g Chives Finely chopped
  • 0.5 g Dried Lemon Grass
  • 2 g Parsley Finely chopped
  • 15 g Basil Pesto
  • 15 g Butter
  • 2 g Turmeric
For the Potato Tray Bake
  • 15 ml Olive Oil
  • 10 ml Vinegar
  • 150 g Baby Potato Halved
  • 80 g Tin Cream Style Corn Drained
  • 50 g Red Onion Wedges
  • 5 g Garlic Chopped
  • 2 g Rosemary
  • 2 g Thyme
  • 1 g Dried Oregano
  • 25 g Pepperdew Chopped
  • 30 g Cherry Tomato Halved

Method
 

For the Chicken
  1. Mix garlic, lemon zest, chives, parsley, basil pesto, melted butter & salt together to form a crust.
  2. Place chicken on baking sheet, top with crust making sure to cover the entire surface, press down to compact.
  3. Transfer to oven & bake @ 180'C for 15 - 20 minutes until cooked through.
For the Potato Tray Bake
  1. Place all the ingredients in a baking tray, except for the peppadews & tomatoes.
  2. Drizzle with oil, vinegar, herbs & spices & toss to coat all the veg.
  3. Roast, uncovered, @ 200'C for 15 minutes.
  4. Add tomatoes & peppadews & continue roasting for 15 minutes.