The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roast Pesto Chicken with Aubergine & Cannellini Bean Caponata
Our classic caponata gets an upgrade with juicy free-range British chicken breast. Serve with our rich tomato caponata, packed with aubergines, cannellini beans, olives and a bunch of leafy spinach, for a hit of green. Even better? Every serving provides 1/3 of your daily fibre intake!
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 pepper
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- ½ tsp chilli flakes
- 2 tbsp tomato purée
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 80g baby spinach
- 460g cannellini beans (cannellini beans, water, salt)
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 4 British Free Range chicken breasts
- 1 aubergine
- 2 onion
- 40g pitted green olives
Nutritional Information
Calories: 526
Protein: 52g
Carbs: 30g
Fat: 20g
Roast Pesto Chicken with Aubergine & Cannellini Bean Caponata
Our classic caponata gets an upgrade with juicy free-range British chicken breast. Serve with our rich tomato caponata, packed with aubergines, cannellini beans, olives and a bunch of leafy spinach, for a hit of green. Even better? Every serving provides 1/3 of your daily fibre intake!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out large frying pan, a sieve & a measuring jug
Prep & roast
- Finely dice the onions. Dice the pepper and aubergine into 1cm chunks. Halve the olives
- Place the onion, pepper and aubergine onto a lined baking tray. Toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 18-20 mins, until soft and golden
Cook the pesto chicken
- Add the chicken to the other lined baking tray, drizzle with 1 tbsp oil and season with salt and pepper. Roast for 21 mins, until cooked through
- Spread the pesto over the chicken breasts in the final 5 mins
Simmer the caponata
- Drain and rinse the beans. Rinse the spinach
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the garlic herb paste, tomato puree and chilli flakes (for those who'd like the heat). Cook for 1 min
- Add the beans, stock, chopped tomatoes, olives and 200ml water to the pan. Bring to a boil and simmer for 10 mins, until the sauce thickens
- In the final 2 mins, add the spinach to the pan, stirring until wilted. Mix through the roast veg and season to taste
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Slice the chicken against the grain
- Serve the caponata into bowls, topped with the pesto chicken
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