Author: Canadian Living

I love flavors and how food looks on the plate. This recipe is a great, healthy, flavorful and colourful meal... did I mention it's simple.

  • Portion size 6 servings
  • Credits : Kate Booth


  • 6 chicken breasts bone in, skin on
  • 3 tablespoons sun-dried tomato pesto
  • 3 tablespoons olive oil
  • 30 potatoes whole
  • 6 baby bok choy
  • 2 tablespoons minced garlic
  • 1 red pepper
  • 6 fresh basil leaves
  • 1 teaspoon hot pepper flakes
  • 1 pinch salt
  • 1 pinch pepper
  • 6 tablespoons mango chutney


Pre-heat oven to 425 degrees Toss the chicken breasts in olive oil, tablespoon of minced garlic, salt and pepper, hot pepper flakes in a bowl and cover the chicken breasts entirely. Place chicken breasts in a glass oven safe cooking dish. wash and surround the chicken in baby potatoes. Pour in a little chicken stock into the glass dish and cover with tin foil. Place the chicken dish in the oven for 45 minutes. Wash the baby bok choy and sliver off the end of the bok choy stem. On a sheet of tin foil (you might have to combine two sheets of foil), place the bokchoy and sprinkle with 1 tablespoon of minced garlic, salt and pepper, 2 tablespoons olive oil, 1 tablespoon water, fresh basil leaves, and slices of red pepper. Close up the tin foil and place in the oven and cook for 35 minutes. After 45 minutes, remove and serve with a tablespoons of mango chutney on the slide of each plate. This is such an easy dinner and has such amazing flavour and colour.
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Sundried Tomato Chicken