Mozzarella, Tomato and Pesto Chicken



Protein (g)


Carbs (g)


Fat (g)


  • a drizzle of olive oil to grease tray

  • 300g potatoes, cut into small chunks

  • 3/4 tsp paprika

  • 2 x 170g fresh chicken breasts

  • 1 tbsp green pesto

  • 25g fresh spinach leaves

  • 30g Mozzarella cheese, cut into small pieces (use dairy free cheese if preferred)


Preheat oven to 180 ̊C/350 ̊F. Lightly oil the base of an oven tray. Add the potatoes and paprika and mix well to coat. Place in the oven to cook.

Meanwhile, line the base of an oven tray with foil. Place one of the chicken breasts on a chopping board. Carefully make an incision into the thick part of the chicken to create a pocket. Take care not to cut right through the breast. Repeat with the other chicken breast. Place the chicken breasts onto the foil lined tray.

Spoon the pesto into each pocket. Add the spinach and Mozzarella. Close the opening
of the pocket as much as possible to seal in the contents. Bake the chicken in the oven for 20 minutes or until cooked through.


The potatoes should be ready at around the same time. Serve.

Store any leftover chicken and potatoes in separate airtight containers and refrigerate for up to 3 days.