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Mozzarella & Red Pesto Chicken, Roast Courgette

Mozzarella & Red Pesto Chicken, Roast Courgette

Rating
4.5rating out of 5

(4442 reviews from our customers)

Prep Time

35 min

Cuisine

Italian

This dish is fabulously easy to make yet the results are really quite special. Melty, golden mozzarella cheese & sun-dried tomato pesto sit atop succulent chicken breast, which is served with herby potatoes, roasted red onion & courgette. This pesto chicken is the best-o! (Gluten-free, suitable for coeliacs.)

Prep Time

35 min

Cuisine

Italian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
2 red onions
fresh-rosemary
5g rosemary
Mozzarella-ball
125g mozzarella †
Courgette
1 courgette
large British chicken breast
1 large British chicken breast fillet
dried-oregano
1 tsp dried oregano
Potatoes
300g potatoes
Sundried tomato nut pesto pot
45g sun-dried tomato nut pesto †
You Will Need
Tin foil, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 5g rosemary
  • 1 mozzarella ball (125g)<span class="strong">†</span>
  • 1 courgette
  • 1 large British chicken breast fillet
  • 1 tsp dried oregano
  • 300g potatoes
  • 1 sun-dried tomato nut pesto pot (45g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 446 kJ
106 kcal
2267 kJ
539 kcal
Fat
of which saturates
3.9 g
1.8 g
19.8 g
9.1 g
Carbohydrate
of which sugars
7.8 g
1.8 g
39.6 g
9.2 g
Fibre 1.3 g 6.8 g
Protein 10.4 g 53 g
Salt 0.15 g 0.77 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
5g rosemary
1 mozzarella ball (125g)
pasteurised cows milk, salt, microbial rennet, citric acid
1 courgette
courgette
1 large British chicken breast fillet
chicken breast fillet (100%)
1 tsp dried oregano
dried oregano
300g potatoes
potato
1 sun-dried tomato nut pesto pot (45g)
tomato puree, sunflower seed oil, italian basil (10%), sun-dried tomatoes (4%), red peppers (sulphites), cashew (nut), grana padano pdo cheese (milk, rennet, salt, preservative: lysozyme from egg (e1105), pecorino romano ppdo cheese (milk, salt, rennet), carrots, pine kernels, acidity regulator: lactic acid; extra virgin olive oil, garlic, salt, antioxidants: rosemary extract
Allergens
  • Allergens highlighted by † (milk, sulphites, egg, nut)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Mozzarella & Red Pesto Chicken, Roast Courgette

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes into bite-sized pieces (skins on)

Cut the red onions into wedges, leaving the skins on (this helps them cook quicker)

Chop the courgette[s] into thick discs, approx. 2cm thick

 

2 Mozzarella & Red Pesto Chicken, Roast Courgette

Strip the leaves from the rosemary, discarding the stalks

 

3 Mozzarella & Red Pesto Chicken, Roast Courgette

Add all of the vegetables to a baking tray (you may need two)

Add the rosemary leaves, dried oregano, a pinch of salt and a generous drizzle of olive oil and give everything a good mix up

Put the tray in the oven for 25-30 min or until the vegetables are soft and the potatoes are crisp

4 Mozzarella & Red Pesto Chicken, Roast Courgette

While the vegetables are in the oven, place your hand flat onto the chicken breast[s]

Slice in half as if you were cutting a burger bun, so you are left with 2 [4] thinner pieces

5 Mozzarella & Red Pesto Chicken, Roast Courgette

Tear the mozzarella roughly

6 Mozzarella & Red Pesto Chicken, Roast Courgette

Add the sliced chicken to a tin foil lined baking tray (to avoid mess!)

Top the chicken with the sun-dried tomato nut pesto and mozzarella

Season with a pinch of salt and pepper

Put the tray in the oven and cook for 15-20 min or until the cheese is golden and the chicken is cooked through (no pink meat!) – this is your mozzarella & red pesto chicken

7 Mozzarella & Red Pesto Chicken, Roast Courgette

Once the vegetables are done, carefully cut off the root, then remove and discard the skins of the red onion

8

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Serve the mozzarella & red pesto chicken with the vegetables to the side

Pour over any remaining chicken juices

Enjoy!

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