One Tray Pesto Roasted Chicken and Veg with Sweet Potato and Pea Mash
Your oven does most of the work with this Mediterranean-inspired dish. Simple, seared chicken breast on the same tray as veggies, infused with Italian seasoning and classic pesto, alongside a mound of lush mash. This meal will fill hungry, active people at the end of a big day.
Number of servings
Ingredients
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2 Chicken Breast
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150g Cherry Tomatoes
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1 Zucchini
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400g Sweet Potato
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2 Tbsp Pesto
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2 Tsp Italian Herbs
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1 Tbsp Butter (pantry)
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1⁄4 Cup Peas
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1 Tsp Dijon Mustard
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Oven
Baking Tray
Fry Pan
Pot
1 Prepare Ingredients
Preheat oven to 180°C. Trim zucchini and medium dice. Peel sweet potato and cut into 2cm chunks.
Tip! When you swap the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.
2 Roast Chicken & Veg
Toss zucchini and cherry tomatoes in Italian herbs, salt and pepper and a drizzle of olive oil and add to a lined baking tray. On the same tray add the chicken breast. Spread a tablespoon of pesto on top of each chicken breast and roast in the oven for 20-25 minutes, until chicken is cooked through and veg is tender.
3 Sweet Potato & Pea Mash
Cover sweet potato with water in a pot and bring to the boil. Cook until tender, about 8-10 minutes (adding peas in the final minute of cooking). Drain, add Dijon mustard and butter and mash until smooth. Taste and season as required. Cover with lid to keep warm.
Tip! We added some extra veg in this recipe, that's why you can't see the peas in the mash.
4 You Plate It
Divide sweet potato and pea mash between plates and top with pesto chicken and veg. Enjoy!
About us
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