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Pesto Chicken Tray Bake

March, 2020

Pesto Chicken Tray Bake

I love a one tray meal and this takes less than 30 minutes to make - even if you are making your own pesto! You can swap the chicken for tofu or any type of fish.

Other vegetables that would work well are broccoli, zucchini, eggplant, snow peas or cauliflower

Pesto Chicken Tray Bake

Serves 2


  • 2 small chicken breasts (can also use tofu or salmon)

  • 200g green vegetables, washed and trimmed - I used a mix of asparagus, green beans and broccolini 

  • 4 heaped tablespoons Basil & Spinach Pesto (can use store bought)

  • 1 tbs extra virgin olive oil

  • 2/3 cup dry basmati or brown rice (approx 110g) cooked per instructions


  1. Line a large baking tray with baking paper and pre-heat oven to 180°c

  2. Slice each chicken breast into 2-3 long strips and place on tray

  3. Scatter vegetables around chicken

  4. Spread half the pesto on the chicken and dollop the remaining half on the vegetables

  5. Drizzle oil over the chicken and vegetables

  6. Cook for 10 minutes (check chicken by piercing - the juice should be clear)

  7. Serve with rice

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