Pesto Chicken Bake

 

Creamy, high in protein, and stuffed with vegetables - this is a meal prep favourite for me because it's simple, healthy, and it takes only one pot. While the ideal vegetable mix is onion, garlic, peppers, potatoes, and tomatoes, I also use this as a way to clear end-of-life vegetables from my cupboards and fridge. You can add carrots, sweet potato, green beans, or any other vegetable to the mix. Serve with cabbage and kale for a mineral-rich touch, or on a bed of creamed spinach for a little more decadence. 

Ingredients (Serves 4): Roughly 410 calories per serving (add 42 calories per 100g of cooked cabbage added as a side/base).

4 chicken thighs

2 small onions (or one large onion), diced

1 large red pepper, diced

4 cloves of garlic, chopped roughly, 

3 medium potatoes, diced

8 cherry tomatoes, halved 

2 tablespoons olive oil

3 tablespoons green pesto

2 tablespoon ricotta

100ml semi-skimmed milk

Pinch of salt, pepper, mixed dried herbs, and red chili flakes

Method:

1. Chop all of the vegetables except for the cherry tomatoes and place them into a large casserole dish with a lid alongside the chicken thighs. Add the salt, pepper, chili flakes and dried mixed herbs along with the olive oil and turn the meat and vegetables until coated. 

2. Cover the casserole dish and place in a preheated oven (Gas mark 5) for 20 minutes or until the chicken skin is golden brown. ]

3. Remove from the oven and add chopped cherry tomatoes. 

4. Mix the pesto, ricotta, and milk and pour over the chicken and vegetables. Add another pinch of salt, pepper, and chili as well as some parmesan cheese (optional) to taste and gently turn until the chicken and vegetables are coated. 

5. Reduce the oven heat and slow cook at gas mark 4 for 40 minutes or use a meat thermometer to check the chickens' core temperature. Serve alone or with dark, leafy greens.