Recipe: Pesto Chicken with Roasted Vegetables...

As we're half way through January already our new year resolutions should be firmly in place. One of my goals was to eat more fresh vegetables and fruit on a daily basis! This recipe is great for using up whatever veggies you have left in the fridge, and  healthy also which is always a bonus.You can vary the following to suit however many you are serving...

Ingredients.

500g baby potatoes halved

2 red peppers cut into chunks

2 large tomatoes
2 spring onions diced

2 courgettes cut into chunks

2 garlic cloves

1 tbsp sunflower oil

4 chicken breast diced

2 tbsp pesto

basil leaves to serve

Directions...

Preheat the oven to 200c. Place the potatoes in a shallow dish. Cover with foil and cook for 20 mins. Remove the dish from the oven and add the peppers,tomatoes, spring onions, courgettes and garlic. Stir, then roast uncovered in the oven for a further 20 mins until tender.

Heat the oil in a pan and stir-fry the chicken until cooked through (about 20mins). At the last minute garnish with the pesto and cover until ready to serve. Spoon the roasted veg around the edge of a serving platter, place the chicken in the middle and garnish with fresh basil leaves.

Hope you all have a lovely day!!
Anne xx