Recipe - Pesto Chicken

I love a one pan, easy to make, nutrient packed meal!

The recipe uses a jar of pesto but please do make your own if you have the time. Bell peppers are a great addition to any meal because they contain really high levels of vitamin C, I used yellow peppers but red or orange would be just as delicious.

I’m pretty sure this meal would taste great with fresh salmon too – let me know if you try it!

Serves 4

Ingredients

2 tbsp. olive oil

3 Yellow bell peppers (chopped)

3 Large tomatoes (chopped)

1 Leek (chopped)

4-6 Chicken thighs 

2 tbsp. Pesto (from a jar is fine)

2 tbsp. Greek yoghurt

Method

1. Preheat oven to 170C

2. Warm the oil in an ovenproof pan and sauté the peppers and leeks until they soften.

3. Turn up the heat and add the chicken thighs with a splash more oil and allow the chicken to brown slightly.

4. Add the pesto and tomatoes and stir thoroughly.

5. Cover with a lid and place in the preheated oven for 30 mins

6. Add the yoghurt in the last 5 mins of cooking

Serve with lots of green leafy vegetables and maybe some gnocchi!

There are a few more recipes that you might like to try here RECIPES