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One-tray Balsamic Pesto Chicken with Broccolini + Tomato Medley

  • Total Time: 25 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


Units Scale
  • 400 g chicken thigh fillets
  • 1 broccolini (or asparagus)
  • 300 g tomato medley
  • 1 tbsp extra virgin olive oil
  • 3 tbsp pesto
  • 2 tbsp balsamic vinegar
  • 2 tbsp water


  1. Preheat oven to 190c/375F. Mix up marinade. Pour half the marinade over the chicken in a small bowl to coat chicken.
  2. Place broccolini and tomatoes on a lined baking tray. Add chicken. Pour remaining marinade over vegetables.
  3. Place in oven and cook for 18 minutes. For the last two mins, turn the oven to ‘grill’ (watching that it doesn’t burn)! This will help brown up chicken. You can turn over the veg if they are too brown.


To help balance this meal, serve with quinoa, brown rice or freekeh. I like those convenient microwavable packs for busy nights.

Have fun with this recipe and use different vegetables, depending on what you have in the fridge… because we #lovefoodhatewaste.

Asapragus, thinly cut sweet potatoes, red onion, cauliflower, mushrooms (etc) would also be great. Use what is in season (i.e. what is cheap and grown in your area).

  • Prep Time: 5 mins
  • Cook Time: 20 mins

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