Print Options:

Chicken with Pesto and Veggies

Chicken with Pesto and Veggies
Cooking Method
  • 1 chicken leg
  • 2 tablespoons Pesto sauce
  • 150 grams frozen veggies
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • sprinkle of salt
  • sprinkle of pepper
  • sprinkle of paprika
  • sprinkle of curry
  • sprinkle of cumin
  • 2 tablespoons rise
  • 1 cup water
  1. Use a roaster put the chicken inside and cover it with the pesto sauce. Cover and cook for 1 hour temp 350 F. After uncover and cook another 20 minutes.

    For the veggies use a pot. Heat on 7 put everything inside the oil, the butter, salt, pepper, paprika, cumin, curry, veggies. When it starts boiling put the rise too. Approximately 20 with 25 minutes.