Chicken & pesto traybake with sweet potato mash

Name: Chicken & pesto traybake with sweet potato mash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 2 medium Essential Courgettes, cut into 1cm slices; 1 Essential Red Onion, cut into wedges; 3 clove/s garlic, 2 sliced, 1 crushed; 50 g Essential 50% Reduced Fat Soft Cheese; 40 g Essential Sun-Dried Tomato Pesto; 4 Essential British Chicken Thigh Fillets; ½ tbsp Essential Olive Oil; 300 g Essential Sweet Potato, peeled and cut into 2cm chunks; 20 g pack tarragon, leaves only, roughly chopped (optional)

Essential Sundried Tomato Pesto works its magic in the middle of these juicy baked chicken thighs. (There’s sundried tomatoes, Pecorino Romano, Grana Padano, extra virgin oil and cashew nuts packed in under that lid). One tray, one saucepan and a lot of flavour.

4 out of 5 stars(3) Rate this recipe

HealthyHigh protein3 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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Ingredients

2 medium Essential Courgettes, cut into 1cm slices
1 Essential Red Onion, cut into wedges
3 clove/s garlic, 2 sliced, 1 crushed
50g Essential 50% Reduced Fat Soft Cheese
40g Essential Sun-Dried Tomato Pesto
4 Essential British Chicken Thigh Fillets
½ tbsp Essential Olive Oil
300g Essential Sweet Potato, peeled and cut into 2cm chunks
1/2 x 20g pack tarragon, leaves only, roughly chopped (optional)

Method

Preheat the oven to 220°C, gas mark 7. Put the courgette, onion and sliced garlic in a baking tray. Mix all but 1 tsp of the cream cheese together in a bowl with the pesto and season.
Open out the chicken fillets and put ¼ of the pesto mixture inside each one. Roll up and place in the baking tray. Drizzle with the oil and season. Bake for 25 minutes, or until thoroughly cooked, the juices run clear and there is no pink meat.
Meanwhile, cook the sweet potatoes in boiling water for 15 minutes, or until tender. Drain, then mash with the reserved cream cheese, crushed garlic and seasoning. Divide between warm plates. Stir the tarragon through the roasted vegetables, if using, then serve with the chicken and mash, spooning any cooking juices over the top.

Cook’s tip

This is easily doubled to serve 4. What’s left of the tarragon can be easily stored for another day. Put the sprigs into a lidded container lined with a little damp kitchen paper, or chop it and add to a dash of water in ice cube trays, and freeze.