Yoghurt Basil Tomato Chicken Bake

This recipe is a breeze to prepare. Mix yogurt and pesto, coat chicken, add tomatoes, and let the oven do its magic. With fresh basil and lemon, it's a fuss-free dish that'll satisfy the whole family.

Yield 4

Author Stephanie Rouillard

Prep time

10 Min

Cook time

55 Min

Total time

1 H & 5 M

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Yoghurt Basil Tomato Chicken Bake

This recipe is a breeze to prepare. Mix yogurt and pesto, coat chicken, add tomatoes, and let the oven do its magic. With fresh basil and lemon, it's a fuss-free dish that'll satisfy the whole family.

Ingredients

• 500mls full fat yoghurt
• 30mls store-bought pesto
• 9 (1.5 kg) pack chicken pieces, with skin
• 500g baby tomatoes
• 30g fresh basil
• 1 cup chicken bone broth (or clean chicken stock, reconstituted)
• 1 lemon, cut into wedges

Instructions

1. Preheat the oven to 180 degrees celsius.
2. Place the chicken pieces into a cast iron baking container.
3. Mix the yoghurt and the pesto together in a separate bowl.
4. Pour in 1 cup of reconstituted organic chicken stock, or 1 cup of chicken bone broth.
5. Add the baby tomatoes to the pack. Keep them whole.
6. Spoon over the yoghurt-pesto mix. Place into the oven.
7. Bake covered at 180 degrees celsius for 40 minutes, then a further 15 minutes uncovered.
8. Remove from the oven, and garnish with fresh basil and lemon wedges.

Notes

Best served with a fresh green greek-style salad or steamed green veggies.

Nutrition Facts

Calories

518.23

Fat

31.65 g

Sat. Fat

9.99 g

Carbs

11.29 g

Fiber

2.67 g

Net carbs

8.67 g

Sugar

7.88 g

Protein

44.39 g

Sodium

227.8 mg

Cholesterol

145.5 mg

winter, oven-baked, bulk cooking, chicken

dinner, main

mediterranean

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