Red pesto & mozzarella chicken traybake

Name: Red pesto & mozzarella chicken traybake
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 500g frozen Mediterranean-style vegetables (ours had a mix of aubergine, courgette and red peppers); 400g can chopped tomatoes; 1 garlic clove or 1 heaped tsp garlic purée; 1 tbsp red pesto plus 4 tsp; 4 chicken breasts; 1 x 215g ball of mozzarella; 10g basil leaves to serve (optional); cooked brown rice, quinoa or sweet potatoes to serve (optional)

Beth Furness (ANutr)
, Helena Busiakiewicz

Published: March 2, 2026 at 9:30 AM

Save recipe

Serves 4

Easy

Prep: 5 mins

Cook: 35 mins

A star rating of 4.3 out of 5.44 ratingsRate

loading...

Cook this comforting traybake to feed the family – it's simple enough for midweek but also special enough for a weekend dinner

Healthy

High-protein

Low calorie

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

500g frozen Mediterranean-style vegetables

(ours had a mix of aubergine, courgette and red peppers)
400g can chopped tomatoes
1 garlic clove

or 1 heaped tsp garlic purée
1 tbsp red pesto

plus 4 tsp
4 chicken breasts
1 x 215g ball of mozzarella
10g basil leaves

to serve (optional)
cooked brown rice, quinoa or sweet potatoes

to serve (optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal339
fat11g
saturates4g
carbs13g
sugars11g
fibre4g
protein44g
salt0.77g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Scatter the vegetables into a roasting tin (ours was 30cm). Pour in the chopped tomatoes, then grate in the garlic or spoon in the garlic purée. Add 1 tbsp red pesto, season lightly and stir to combine.
step 2

If the chicken breasts are particularly thick, put them between two sheets of baking parchment and bash with a rolling pin until they're an even thickness. Arrange the chicken breasts on top of the veg, then spread each with 1 tsp pesto. Tear or slice the mozzarella, and arrange the pieces over the chicken breasts. Bake for 30 mins until the chicken is cooked through and the sauce bubbling – when the chicken is cooked, the juices will run clear and a metal skewer inserted into the centre of the breast should come out very hot. If you like, slide under a hot grill for 3-5 mins until the cheese is deeply golden (watch carefully to ensure it doesn't burn).
step 3

Tear over the basil, if using, and serve over brown rice or quinoa, alongside roasted sweet potatoes.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.44 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now