Caprese-Style Baked Chicken and Potatoes

Nutrition per serve

Ingredients

• 300g chat potatoes
• 5g Italian seasoning
• 2clov garlic
• 1pcs tomato
• 150g green beans
• 50g basil pesto
• 300g free-range chicken thigh fillets
• 50g shredded cheese mix
• 15ml olive oil

Method

1. Step 1 — Roast potato
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Quarter the unpeeled potatoes. Put the potato on the lined tray, scatter over the Italian seasoning and drizzle with 2 tsp olive oil. Season with salt and pepper and toss to coat. Roast for 15 mins or until almost tender.
2. Step 2 — Prep ingredients
   Meanwhile, crush or finely chop the garlic. Thinly slice the tomato. Trim the beans and halve on an angle.
3. Step 3 — Make basil pesto
   Combine the garlic and pesto in a bowl and season with salt and pepper.
4. Step 4 — Assemble bake
   Push the potato towards the edges of the tray. Add the chicken to the tray and drizzle over the pesto mixture. Top with the tomato and beans. Drizzle with 2 tsp olive oil and season with salt and pepper.
5. Step 5 — Bake chicken and veg
   Bake the chicken and vegetables for 17 mins or until the chicken is cooked through and the vegetables are tender.
6. Step 6 — Get ready to serve
   Scatter the cheese over the chicken and vegetables and bake for a further 2-3 mins until the cheese is melted. Serve the chicken tray bake at the table for everyone to help themselves.

Allergens

Sulphites, Milk, Walnut