Pesto chicken bake with cherry tomatoes

Author: Vikki Moursellas

Photographer: John Paul Urizar

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This comforting gluten-free dinner is table-ready in half an hour!

Serves: 4

Time to make: 30 mins

Ingredients

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600g skinless chicken fillets
400g cherry tomatoes
1 red capsicum, sliced
190g red pesto paste
2 tablespoons light olive oil
1 bunch broccolini (or 1 head broccoli florets)
2 cups cooked quinoa
fresh basil leaves, to serve

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Instructions

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1 Preheat the oven to 180°C.

2 Place the chicken, tomatoes, capsicum and ¹⁄³ cup water in a large baking tray. Spoon pesto over chicken fillets. Drizzle with the olive oil.

3 Bake for 30 minutes, until chicken is cooked through and the tomatoes are softened.

4 Meanwhile, steam the broccolini until bright green
and tender crisp.

5 Serve with cooked quinoa and garnish with fresh basil leaves.

Nutrition Info (per serve)

Calories 512 cal

Kilojoules 2139 kJ

Protein 36.1 g

Total fat 26.9 g

Saturated fat 4.7 g

Carbohydrates 27.0 g

Sugar 9.5 g

Dietary fibre 8.2 g

Sodium 664 mg

Calcium 112 mg

Iron 3.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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