Pesto Mozzarella Chicken with Roasted Rosemary Veggies
30 min
Poultry
44466
For 2 Portions
500 g
potato
350 g
chicken breast (boneless, skinless)
160 g
cherry tomato
90 g
red pesto
60 g
Greek yogurt
2 sprig(s)
rosemary, fresh
1
zucchini
1
red onion
1
red bell pepper
1
yellow bell pepper
1/2
buffalo mozzarella
2 tbsp
olive oil
2 clove(s)
garlic
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Peel potatoes and cut into 0.75 x 0.75" cubes.