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.
Free-range Pesto Chicken Breast with Chips
A comforting weeknight dinner. Think tender free-range British chicken breast stuffed with a creamy mix of cheese and pesto, then roasted to perfection. Served alongside golden chips, a rich tomato sauce and vibrant broccoli and peas for your greens.
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 garlic clove
- 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
- 4 large potatoes
- 1 head of broccoli
- 110g baby tomatoes
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 150g peas
- 1 unwaxed lemon
Nutritional Information
Calories: 575
Protein: 54g
Carbs: 57g
Fat: 16g
Free-range Pesto Chicken Breast with Chips
A comforting weeknight dinner. Think tender free-range British chicken breast stuffed with a creamy mix of cheese and pesto, then roasted to perfection. Served alongside golden chips, a rich tomato sauce and vibrant broccoli and peas for your greens.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a medium saucepan, a small frying pan, a small bowl, a sieve, a grater & a measuring jug
Roast the chips
- Cut the potatoes into chips
- Place onto a lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Chicken time
- Zest and halve the lemon. Finely grate the cheese, then add half to the small bowl, along with the pesto, lemon zest and a squeeze of lemon juice
- Lay each chicken breast onto a chopping board. Season both sides with salt and pepper, then place your hand flat on top and slice into it from the side until there is 2cm left (be careful not to slice all the way through)
- Spoon the pesto mixture into each chicken pocket, then transfer to the other lined baking tray. Roast for 21 mins, until cooked through
Simmer the sauce
- Meanwhile, cut the broccoli into florets. Halve the tomatoes. Finely chop or crush the garlic
- Heat the small frying pan with 1 tsp oil on medium heat. Once hot, add the garlic and cook for 30 secs, then add the tomatoes and cook for 3-4 mins, until softening. Season with a pinch of salt and pepper
- Stir in the sundried tomato paste and 100ml water. Bring to the boil, then lower the heat and simmer for 5-6 mins, until thickened
Boil the broccoli
- Bring the medium saucepan filled with salted water to a boil. Once boiling, add the broccoli and cook for 3-4 mins. Add the peas in the final 1 min, then drain. Toss with a squeeze of lemon
- When the chicken has 5 mins remaining, sprinkle over the remaining cheese. Return to the oven for the remaining time
Finish & plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Add a squeeze of lemon juice to the tomato sauce. Season to taste
- Serve the chicken onto plates, with the chips, broccoli and peas alongside. Spoon over the tomato sauce
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