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Chicken Caprese tray bake

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  • Egg free
  • Gluten free
  • Peanut free
  • Sesame free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in protein
  • 1 serve veg or fruit

Put dinner on the table in a flash and add variety to your midweek meals with this chicken Caprese tray bake. Don’t forget the drizzle of pesto!

  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes
Chicken Caprese tray bake

Ingredients

  • 600g Coles RSPCA Approved Chicken Breast Fillets
  • 200g kale, stems trimmed, leaves chopped
  • 150g bocconcini, torn
  • 200g red Perino tomatoes
  • 2 tbs basil pesto

Nutritional information

Per serve: Energy: 1409kJ/337 Cals (16%), Protein: 43g (86%), Fat: 15g (21%), Sat Fat: 6g (25%), Carb: 5g (2%), Sugar: 3g (3%), Dietary Fibre: 3g (10%), Sodium: 369mg (18%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

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

  2. Step 2

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

  3. Step 3

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

Recipe tip

COOK. STORE. SAVE.
Storage: Store any remaining bocconcini in its liquid in the fridge for up to 3 days. Slice and add to tomato salads, or use it to make sandwiches.

Smart swap: You can use silverbeet instead of kale.

Chicken Caprese tray bake

Chicken Caprese tray bake
  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes
Ingredients
  • 600g Coles RSPCA Approved Chicken Breast Fillets
  • 200g kale, stems trimmed, leaves chopped
  • 150g bocconcini, torn
  • 200g red Perino tomatoes
  • 2 tbs basil pesto
    Description

    Put dinner on the table in a flash and add variety to your midweek meals with this chicken Caprese tray bake. Don’t forget the drizzle of pesto!

    Method
    1. Step 1

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

    2. Step 2

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

    3. Step 3

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