Chicken with Sweet Potato and Pea Mash and Pesto Roasted Veg
  • Prep time: 30 minutes
  • Calories: 680
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.
  • 2 of Chicken Breast (skin on)
  • 150 g of Cherry Tomatoes
  • 1 of Zucchini
  • 400 g of Sweet Potato (Small)
  • 40 g of Pesto
  • 2 Tsp of Italian Herbs
  • 1 Tbsp of Butter (pantry)
  • 14 Cup of Peas
  • 1 Tsp of Dijon Mustard

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.

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.

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.

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.

You Plate It:

Divide sweet potato and pea mash between plates and top with chicken and pesto veg. Enjoy!