Chicken and Tomato Tray Bake

Ingredients

600 g chicken breast fillets
200 g kale, stems trimmed, leaves chopped
150 g bocconcini, torn
200 g red Perino tomatoes
2 Tbs basil pesto

Method

Preheat oven to 180 C. Heat a greased large ovenproof frying pan over medium-high heat. Add the chicken and cook for 2-3 minutes each side or until golden. Transfer to a plate.

Add kale or silverbeet to pan. Cook, tossing, for 2 minutes or until just wilted.

Arrange the chicken over the kale or silverbeet. Top with bocconcini and tomatoes. Bake for 12-15 minutes or until the bocconcini melts and the chicken is cooked through. Drizzle with the pesto to serve.

Credits: Coles

Photo Credits: Coles