Pesto Chicken and Vegetables

Pesto Chicken & Vegetables


  • 2 sheets (300mm x 450mm each) Bacofoil Non-Stick foil
  • 2 boneless, skinless chicken breast halves (250g to 340g.)
  • 4 tablespoons pesto
  • 1 medium courgette, sliced
  • 4 red pepper rings, 1/4-inch thick
  • Salt and pepper


  1. PREHEAT oven to 230°C OR grill to medium-high.
  2. PLACE one chicken breast half on each foil sheet; spread a thin layer of pesto sauce over chicken. Arrange vegetables beside chicken. Top with remaining pesto sauce. Sprinkle with salt and pepper.
  3. FOLD up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make two packets.
  4. BAKE for 15 to 18 minutes on a baking tray in oven OR GRILL for 10 to 12 minutes on medium-high in covered grill until chicken is tender.

Cook Time

10-18 mins