Roasted red pepper and pesto chicken
9th March 2018A few people have asked me for some recipes that can be made from scratch as individual portions. Whether it’s because they aren’t into cooking big batches or they’re eating different food from the rest of their family, I’m happy to oblige with something I’ve put together for my own dinner this week.
All the ingredients for this dish will stay fresh in the fridge for at least a few days and dinner can be on the table in 30 minutes with a minimum of fuss.
Preheat the oven to 200c and pop a baking sheet onto the middle shelf.
While the oven is heating, butterfly the chicken breast. Put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast. Be careful not to cut all the way through to the other side. Then open it out like a butterfly.
Put the chicken on a preheated grill, or in a frying pan with some 1 calorie spray. Cook until the chicken is sealed on both sides.
Transfer the chicken breast to the pre-heated baking sheet and top with the peppers, pesto and mozzarella. Bake uncovered for 20 minutes or until the chicken is cooked through and the cheese has started to brown.
Serve with some simple salad leaves, fresh basil and tomatoes drizzled with balsamic vinegar.
Servings 1
- Amount Per Serving
- Calories 486
- % Daily Value *
- Total Fat 23.5g37%
- Saturated Fat 5.1g26%
- Total Carbohydrate 9.6g4%
- Protein 56.5g113%
Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 200c and pop a baking sheet onto the middle shelf.
While the oven is heating, butterfly the chicken breast. Put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast. Be careful not to cut all the way through to the other side. Then open it out like a butterfly.
Put the chicken on a preheated grill, or in a frying pan with some 1 calorie spray. Cook until the chicken is sealed on both sides.
Transfer the chicken breast to the pre-heated baking sheet and top with the peppers, pesto and mozzarella. Bake uncovered for 20 minutes or until the chicken is cooked through and the cheese has started to brown.
Serve with some simple salad leaves, fresh basil and tomatoes drizzled with balsamic vinegar.
