Pesto Chicken and Garlic Roasted Vegetables

roasted med veg

I love the vibrant colours and flavours of mediterranean food. And the smells! Mmmm!

Todays dinner is simple, tasty and a favourite with the Boy, so often graces our table. Chicken, coated in homemade pesto, served with garlic and herb roasted vegetables and crumbled feta. (Omitting the feta, and the parmesan from the pesto make a dairy free recipe, which is still delicious)

Today it was served with some cauliflower rice and gluten-free flat breads.


Pesto Chicken and Garlic Roasted Vegetables (Serves 4)


For the Chicken:

  • 300g Chicken thighs, bone and skin removed, and chopped into chunks
  • 0.5 tbs oil
  • 1 medium onions, chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp paprika
  • 1/4 tsp salt
  • 2 tbs Pesto


For the pesto:

  • 1 tbs olive oil
  • 4 cloves garlic, chopped
  • 3 tbs basil chopped
  • 1 tbs toasted ground almond
  • rind of 1 lemon
  • juice of half a lemon
  • 1 tbs grated parmesan (optional)
  • Salt and freshly ground black pepper to taste


For the Roasted Vegetables:

  • 2 red Onions, quartered
  • 3 cloves Garlic, slightly crushed
  • 2 courgette, sliced into 2-3 inch batons
  • 2 large Carrots, sliced into 2-3 inch batons
  • 1 red bell Pepper, deseeded and sliced
  • 1 green bell Pepper, deseeded and sliced
  • 1 yellow bell Pepper, deseeded and sliced
  • 10 Cherry Tomatoes
  • 100g Feta, crumbled (omit for a dairy free recipe)
  • 1 tbs fresh basil, chiffonaded
  • 1 tsp paprika
  • Freshly ground Black pepper
  • 0.5 tsp Salt
  • Olive oil



To make the Pesto:

  1. Blend together all the ingredients, except the olive oil, until smooth
  2. Stir in the olive oil
  3. Set aside until ready to use

To make the roasted Vegetables:

  1. Preheat Oven to 220C
  2. In a large bowl toss the vegetables in the herbs spices and olive oil until well coated
  3. Decant into a large roasting tray, and sprinkle over the basil
  4. Cook on a high shelf for 30-35 minutes, stirring occasionally, until the vegetables are soft and turning golden brown at the edges
  5. To serve, removed the garlic cloves (unless you like to eat them) and sprinkle with crumbled feta cheese

To make the Chicken:

  1. In a large pan over a medium heat, brown the chicken thigh chunks
  2. Add the onion, garlic and spices and stir until well combined
  3. Cover and cook for 15-20 minutes, or until the chicken is cooked thought
  4. Stir in the pesto, and cook for another couple of minutes
  5. Allow to cool and then thread onto skewers


med veg


5 comments on “Pesto Chicken and Garlic Roasted Vegetables

  1. Pingback: Quick gluten free Flat breads | Tolu's Kitchen

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