Baked Pesto Chicken With Veggies

A great way to sneak vegetables in your meal & the perfect one dish meal for the busy weeknight dinners!

Chicken thighs – 6 with skin
Eggplant- 1, sliced lengthwise
Bell peppers- 2, red and yellow, sliced lengthwise
Carrot- 1, sliced lengthwise
Onion- 1, thinly sliced
Ginger-garlic paste- 1 tsp
Readymade pesto – 1/2 cup
Turmeric powder – 1 tsp
Red chili powder – 2 tsp
Pepper powder- 1 tsp
Lemon juice – 1 tsp
Salt- To taste
Unsalted butter- As needed

Method: Clean, wash, and drain the chicken pieces. Marinate the chicken with turmeric powder, chili powder, and salt. Leave it aside for 30 mins. Grease a pain with little butter. Add the marinated chicken and fry on both sides until slightly brown for 1-2 mins. Remove from pan. Preheat the oven to 375˚F. In a large casserole dish, lay the half cooked chicken in a flat single layer. Sprinkle pepper powder & ginger-garlic paste all over the top of the chicken. Layer the veggies on the chicken & dollop the pesto over the veggies. Cover with an aluminum foil. Bake for 35-40 mins or until chicken & veggies are cooked. Serve hot and enjoy!

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