Tray bakes are our midweek sanity saver! Especially our latest creation…pesto chicken tray bake! Why do we love them so much? Because after a little chopping and arranging, the oven steps in and takes over the hard work of cooking dinner!
We also love a tray bake because they are the perfect ‘cook once, eat twice’ recipe! Our tray bakes usually offers plenty of leftovers, giving you the night off cooked dinner happy dance.
Today’s pesto chicken tray bake is simple to prepare and a gorgeous collection of delicious and nutritious whole foods.
The pesto swirled yoghurt served alongside is the perfect partner to the gorgeously golden roasted vegetables and tender chicken and makes the perfect dipping fun for the little ones!
To make your own pesto chicken tray bake simply…
Begin by preheating your oven to 190 degrees celsius (375 F) and line an oven tray with baking paper. Place the carrot, zucchini, red capsicum, eggplant, red onion, asparagus, cherry tomatoes and olive oil onto the prepared tray. Season with sea salt and pepper and toss to combine. Pop into the oven for 30 minutes.
Meanwhile, place the chicken and pesto into a large bowl. Season with sea salt and pepper and toss to combine.
Nestle the chicken breasts into the vegetables and bake for another 20 minutes, or until the chicken is cooked through.
To make the yoghurt sauce, place the yoghurt, pesto and olive oil into a small bowl.
Season with sea salt and pepper and gently stir to combine.
Decant into a small serving dish and top with basil leaves and freshly ground black pepper.
pesto chicken tray bake
- Total Time: 1 hour 10 mins
- Yield: serves 4
Ingredients
- 1 carrot, cut into batons
- 1 zucchini, cut into rounds
- 1 red capsicum, cut into batons
- 1 eggplant, halved and cut into half moons
- 1 red onion, cut into thin wedges
- 1 small bunch asparagus, ends trimmed and cut into three
- 200 grams cherry tomatoes, halved
- 2 tablespoons olive oil
- sea salt and pepper
- 500 grams chicken breast
- 1 tablespoon basil pesto
- sea salt and pepper
- 1 cup (250 ml) greek yoghurt
- 1 tablespoon basil pesto
- 1 teaspoon olive oil
- to serve: a small handful of fresh basil leaves
Instructions
- Preheat oven to 190 degrees celsius (375 F) and line an oven tray with baking paper. Place the carrot, zucchini, red capsicum, eggplant, red onion, asparagus, cherry tomatoes and olive oil onto the prepared tray. Season with sea salt and pepper and toss to combine. Pop into the oven for 30 minutes.
- Meanwhile, place the chicken and pesto into a large bowl. Season with sea salt and pepper and toss to combine. Nestle the chicken breasts into the vegetables and bake for another 20 minutes, or until the chicken is cooked through. To make the yoghurt sauce, place the yoghurt, pesto and olive oil into a small bowl. Season with sea salt and pepper and gently stir to combine. To serve, pop the yoghurt sauce into the corner of the tray, sprinkle fresh basil leaves over the gorgeously golden chicken and vegetables and enjoy.
- Prep Time: 20 mins
- Cook Time: 50 mins
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