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Chicken breast baked under a rich pesto-and-feta topping with cherry tomatoes and bell pepper - an easy oven dinner that's ready in about 40 minutes and puts plenty of vegetables on the plate.
Ísabella Marín
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Kjúklingur
Sósa og grænmeti
Meðlæti
Skreyting
Preheat the oven to 200°C (180°C fan). Cut the chicken breasts into roughly 3cm chunks and arrange in a wide, shallow ovenproof dish in a single layer.
Mash half the feta with a fork and stir it together with the pesto in a bowl. Pour over the chicken and spread evenly over the pieces.
Halve the cherry tomatoes, slice the bell pepper into strips and finely chop the garlic. Toss together with the olive oil, balsamic vinegar, salt and pepper.
Scatter the vegetables over and around the chicken and crumble the remaining feta on top.
Bake for 20-25 minutes, until the chicken is cooked through with no pink remaining, the internal temperature reaches 74°C in the thickest piece, and the feta has taken on some colour. If the topping is browning too quickly, loosely cover the dish with foil.
While the dish bakes, pour boiling water over the couscous in a bowl following the pack instructions, cover and let stand for about 5 minutes. Fluff with a fork.
Remove the dish from the oven and let it rest for 5 minutes. Drizzle with honey if desired and garnish with fresh basil leaves before serving with the couscous.
Estimated — calculated from ingredient data, not lab-tested. The Nutri-Score is derived from the same figures.
Per serving
709
kcal
Calories
50.2
g
Protein
25.8
g
Fat
66.6
g
Carbs
6.4
g
Fiber
Leftovers keep in the fridge for 2 days and are good cold in a wrap or over salad the next day.
Written by Matinn's recipe assistant from the source recipe.
Round out the meal.
