Bitchin’ Kitchen – Creamy basil pesto chicken with roasted vegetable toss

By Hannah Colenbrander

A complicated name for a simple dish. This meal only takes about 30 minutes to make and is gluten free (when gluten free vegetable stock is used). Meal cred goes to the geniuses who compiled the ‘My Food Bag’ recipes.


600g Kumara, scrubbed and diced

1 carrot, cut into 1cm thick rounds

1 head of broccoli

½ bag of baby spinach leaves

2 tablespoons of sweet chilli sauce

600g Chicken breasts

1 teaspoon Dijon Mustard

1 teaspoon olive oil

½ teaspoon salt

½ red onion, finely diced

½ cup white wine (or vegetable stock)

½ cup of cream

50g basil pesto


Preheat oven to 220 degrees. Toss kumara and carrot on prepared tray with a drizzle of olive oil and seasoned with salt and pepper. Roast for 15 mins. Cut broccoli into small florets and add to tray. Toss. Turn oven to 230 degrees and roast for six to seven minutes until tender. Cut each chicken breast into four length ways pieces. Place in a bowl with mustard, olive, oil and salt. Mix to coat. Heat a drizzle of oil in frying pan on high heat. Cook chicken until browned. Add red onion, cook until softened. Pour in stock. Once most of the liquid has evaporated, add cream and bring to boil. Reduce heat to medium and cook until sauce has thickened and chicken is cooked through. Remove from heat and allow to cool slightly before mixing in the basil pesto. Season to taste. Place roasted vegetables

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