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Estimated Times |
Preparation time: 10
Cooking time: 25
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Ingredients
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servings
300 | g | Chicken fillet |
200 | g | Cherry tomatoes |
0.5 | pcs. | Courgette (Squash) ~150 g |
4 | pcs. | Spring onions ~56 g |
6 | pcs. | Sun-dried tomato ~12 g |
0.5 | pcs. | Lemon ~50 g |
1 | tbsp | Basil pesto ~12.5 g |
1 | tbsp | Water ~15 g |
1 | tsp | Sea salt ~5.5 g |
2 | pinch | Black Pepper ~0.8 g |
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Directions
Place the chicken fillets in an ovenproof dish. Sprinkle with lemon juice and season with salt and pepper.
Halve the cherry tomatoes, slice the spring onions and sun-dried tomatoes, and cut the courgette in half slices. Place the vegetables in an ovenproof dish. Squeeze lemon juice over the top and season with salt and pepper. Cover the dish with foil.
Preheat the oven to 200º C/fan oven 175º C. Put the two dishes in the oven and bake for 20-25. mins. until the chicken is tender.
Blend the water with the pesto.
Serve the chicken with the vegetables. Drizzle with pesto.
Tip
All types of pesto can be used.
Nutritional data
298 Kcal Per Serving F: 12 g, P: 33 g, C: 15 g, DF: 3 g 595 Kcal (74 Kcal/100 g)
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