One tray stuffed chicken pesto bake


60 mins


Health benefits:

One dish tray, bakes are a handy way to use up any vegetables that may be going off. They’re also great for getting as many different veggies in one meal, diversifying your diet. We used broccoli in this version of the recipe but any veg will do.

Broccoli packs a nutritious punch containing fibre and sulforaphane, a compound believed to help protect against the development of cancer.


  • 4 chicken breasts
  • 250g of ricotta
  • 2 tbsp of basil pesto
  • 4 tbsp of olive oil
  • 800g of baby potatoes
  • 400g of tender stem broccoli
  • 6 cloves of garlic
  • Salt and pepper (to taste)
  • Italian herbs (to taste)


  1. Pre-heat the oven to 180°C
  2. Mix the ricotta, lemon zest and pesto together until well combined
  3. Slice the chicken breasts in half (but not the whole way through) to stuff with the ricotta mixture
  4. Stuff the sliced chicken breasts with the ricotta and pesto mix until it is moderately full
  5. Chop the potatoes into small cubes and place on a baking tray
  6. Drizzle with olive oil, salt, pepper and Italian herbs and mix, ensuring everything is evenly coated
  7. Add the stuffed chicken breats on top of the potatoes and drizzle with olive oil
  8. Bake in the oven at 180°C for 30 minutes
  9. Take the tray out of the oven and add the broccoli
  10. Drizzle broccoli with olive oil and add garlic
  11. Place tray bake into the oven and bake for a further 10-15 minutes (or until broccoli is crispy and chicken is cooked)
  12. Once everything is cooked, serve and enjoy

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