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Nutrition: per serving

  • kcal527
  • fat8g
  • saturates2g
  • carbs71g
  • sugars12g
  • fibre6g
  • protein48g
  • salt0.46g
    low

Method

  • step 1

    Heat oven to 200C/fan 180C/ gas 6. Put the vegetables into a large roasting tin. Scatter with the thyme and season. Drizzle with 2 tbsp olive oil and roast for 40 mins, turning halfway.

  • step 2

    Meanwhile, soak 8 wooden skewers. Put the chicken into a shallow dish, then mix with the lemon juice and pesto.

  • step 3

    Thread the chicken and tomatoes onto the skewers, then put onto a roasting tray. Drizzle with the rest of the olive oil and roast for 20 mins, turning once, until the chicken is cooked through. Boil the pasta. Toss half of the roasted vegetables and pasta together, then serve with the pesto chicken kebabs.

Recipe from Good Food magazine, August 2008

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Comments, questions and tips (19)

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Overall rating

A star rating of 4.2 out of 5.20 ratings

Sarah Mac

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Alanofthed

question
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goodfoodteam

charlie66sasha

Breeliant

A star rating of 5 out of 5.

Norma. mackey

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