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Roasted red pepper and pesto chicken

Yields1 ServingPrep Time5 minsCook Time25 minsTotal Time30 mins

 1 chicken breast
 40 g roasted red peppers (the ones in a jar are really tasty), thinly sliced
 40 g red pesto
 30 g light mozzarella, cut into small pieces
 A handful of salad leaves
 A small handful of tomatoes, cut into small pieces
 15 ml balsamic vinegar
 Fresh basil

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.

Nutrition Facts

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.