Looking for a healthy dinner that’s quick, affordable, and packed with flavour? This Pesto Chicken Tray Bake delivers all three. With only a handful of ingredients and minimal prep time, it’s the perfect recipe to keep your weeknight meals simple and satisfying.
Table of Contents
Why You’ll Love This Pesto Chicken Recipe
-
Affordable: Just $3.50 per serve
-
Balanced: High in protein and fibre, low in fat
-
Effortless: Cook everything in one tray
-
Customisable: Easily swap in your favourite veggies
Whether you’re tracking macros, aiming to eat more whole foods, or simply want a no-fuss dinner idea, this tray bake is a go-to winner.
Ingredients
Serves: 1
Prep + Cook Time: 30–35 minutes
-
120g chicken breast (weighed raw)
-
150g sweet potato, diced
-
100g broccoli, chopped
-
20g basil pesto
-
1 lemon wedge
-
Salt and pepper, to taste
Method
-
Preheat the oven to 200°C (fan-forced).
-
Roast the sweet potato: Place the diced sweet potato in a lined baking dish. Season with salt and pepper. Bake for 15–20 minutes or until slightly softened.
-
Prepare the chicken: Dice the chicken breast and coat it in basil pesto.
-
Combine and roast: Add the chicken and chopped broccoli to the tray. Toss all ingredients together so the flavours mix well.
-
Bake again: Return the tray to the oven for a further 15–20 minutes or until the chicken is cooked through and the vegetables are tender.
-
Serve with a lemon wedge for a zesty finish.
Nutrition Per Serve
-
Calories: 336
-
Protein: 33g
-
Fat: 7g
-
Carbohydrates: 38g
-
Fibre: 7g
This recipe offers a macro-balanced plate perfect for fat loss, muscle recovery, or simply fuelling your day with whole food nutrition.
Make It Your Own
-
Switch up the veg: Use zucchini, asparagus, or carrots if you’re out of broccoli.
-
Try a different pesto: Sundried tomato or spinach pesto are great alternatives.
-
Add grains: Serve over cooked brown rice or quinoa for an extra complex carb boost.