MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES

Mediterranean Chicken With Roasted Vegetables image

Provided by English_Rose

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

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1 lb tiny new potatoes, thinly sliced
2 zucchini, diagonally sliced
2 red onions, cut into wedges
2 yellow peppers, seeded and cut into chunks
8 roma tomatoes, halved
salt and pepper
20 black olives, pitted
4 boneless skinless chicken breasts
5 tablespoons olive oil
2 1/2 tablespoons pesto sauce

Steps:

Preheat the oven to 400°F
Spread the potatoes, zucchini, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
Mix the olive oil and pesto together until well blended and spoon evenly over the chicken.
Cover the tin with foil and cook for 40 minutes.
Remove the foil from the tin.
Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Nutrition Facts : Calories 472.2, Fat 21.5, SaturatedFat 3.2, Cholesterol 68.4, Sodium 295.2, Carbohydrate 39, Fiber 6.8, Sugar 8.4, Protein 33.3