Classic Mediterranean Chicken and Vegetables
Classic Mediterranean Chicken and Vegetables



  • 250g new potatoes, sliced
  • 1 zucchini, sliced
  • 1 red onion, sliced
  • 1 yellow capsicum pepper, sliced
  • 6 plum tomatoes, cut in half
  • 12 black olives, pitted
  • 2 chicken breast fillets
  • 3 tbsp olive oil
  • 2 tbsp green pesto
  • Preheat the oven to 200C, and spread all the sliced vegetables and olives across a baking tin. Season very liberally with salt and black pepper. Slash the chicken breasts three times with a knife, and whack them on top of the veg.
  • Mix the olive oil and pesto together, until you have a sauce with a drizzling consistency. Pour all over the chicken breasts, then cover the tin with foil and cook for 30 minutes. Remove the foil, and cook for a further 10 minutes to finish. Serve piping hot.
1 hour
2 serving

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