Chicken with Sweet Potato and Pea Mash and Pesto Roasted Veg
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 (skin on)
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150g Cherry Tomatoes
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1 Zucchini
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400g Sweet Potato (Small)
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40g 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
1 Prepare Ingredients
Preheat oven to 180°C. Season chicken on both sides with salt and Italian herbs. Trim zucchini and medium dice. Peel sweet potato and cut into 2cm chunks.
2 Seal Chicken
Heat fry pan over medium-high heat. Place chicken in hot pan, skin-side down. Cook until skin has browned and fat has rendered, about 4 minutes. Flip and cook a further minute.
Tip! Get a lined baking tray ready now.
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 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 Roast Chicken & Veg
Toss zucchini and cherry tomatoes in pesto and add to the lined baking tray along with the chicken (skin side up) and roast in the oven for 10-15 minutes, until chicken is cooked through and veg is tender.
5 You Plate It
Divide sweet potato and pea mash between plates and top with chicken and pesto veg. Enjoy!
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