Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup fresh basil
- 1/2 cup pine nuts
- 2 cloves of garlic
- 1/2 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- 2 carrots, sliced
- 1 zucchini, cut into chunks
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon herbes de Provence
Instructions:
Preheat the oven to 200°C (400°F).In a food processor, combine the basil, pine nuts, garlic, Parmesan cheese, and olive oil. Pulse until you get a homogeneous paste. Season with salt and pepper to taste.
Place the chicken breasts on a cutting board and cut them into thin fillets using our Chef's Knife. Make diagonal cuts on the top of each fillet to allow better absorption of the pesto.
Spread each chicken fillet with the pesto mixture, making sure to cover them completely. Reserve some pesto for serving.
In a baking tray, place the carrots, zucchini, bell peppers, and onion. Drizzle with olive oil and sprinkle with herbes de Provence, salt, and pepper. Mix well to coat all the vegetables.
Arrange the chicken fillets over the vegetables on the baking tray.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly browned.
Remove from the oven and serve the Pesto Chicken with Roasted Vegetables hot, accompanied by the reserved pesto.