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Pesto Crusted Chicken with Roast Potato, Red Onion & Chickpea Bake
Nato Zondagh
Excite your guests with this simple yet satisfying Pesto Crusted Chicken with Roast Potato, Red Onion and Chickpea Bake for dinner.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Lunch, Main Course
Cuisine
gobal
Servings
1
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
Instructions
For the Chicken
Mix garlic, lemon zest, chives, parsley, basil pesto, melted butter & salt together to form a crust.
Place chicken on baking sheet, top with crust making sure to cover the entire surface, press down to compact.
Transfer to oven & bake @ 180'C for 15 - 20 minutes until cooked through.
For the Potato Tray Bake
Place all the ingredients in a baking tray, except for the peppadews & tomatoes.
Drizzle with oil, vinegar, herbs & spices & toss to coat all the veg.
Roast, uncovered, @ 200'C for 15 minutes.
Add tomatoes & peppadews & continue roasting for 15 minutes.
Keyword
Chicken, Chickpeas, Potatoes, Red Onion