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Mediterranean-Inspired Chicken Breasts and Veggies

Mediterranean-Inspired Chicken Breasts and Veggies

with Orzo and Sun-Dried Tomato Pesto

Custom recipe
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This sheet pan dinner is loaded with bold Mediterranean flavours and is oh-so-simple to make. After a bit of prep, the oven does most of the work and you'll end up with a feast for the eyes and the taste buds!

Tags:Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

170 g



160 g

Sweet Bell Pepper

200 g


56 g

Yellow Onion

¼ cup

Sun-Dried Tomato Pesto


¼ cup

Parmesan Cheese, shredded


1 unit

Chicken Broth Concentrate

1 tbsp

Chicken Salt

Not included in your delivery

2 tbsp


0.06 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories838 kcal
Fat32 g
Saturated Fat7 g
Carbohydrate80 g
Sugar11 g
Dietary Fiber7 g
Protein57 g
Cholesterol126 mg
Sodium1271 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Paper Towel
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1-inch pieces. Peel, then cut half the onion into 1-inch pieces (use all for 4 ppl). Halve zucchini lengthwise, then cut into 1/4inch half-moons.


Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board. Add chicken, peppers, zucchini, onions, chicken salt and 2 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, divide chicken and veggies between 2 baking sheets, using 2 tbsp oil per sheet.)Season with pepper, then toss to combine. Arrange chicken and veggies in a single layer.


Roast in middle of the oven, stirring halfway through, until veggies are tender and chicken is cooked through, 16-18 min.**(NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)


Meanwhile, add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-10 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain orzo and return to the same pot, off heat.


Add half the reserved pasta water, broth concentrate and sun-dried tomato pesto to the pot with orzo. Season with pepper, to taste, then stir to combine. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.) Cover to keep warm.


Divide sun-dried tomato orzo between bowls. Top with chicken and veggies. Sprinkle Parmesan over top.