A healthy dish, full of sunshine flavours
Prep:50 mins – 55 mins
Serves 2
250g baby new potatoes, thinly sliced1 large courgette, diagonally sliced1 red onion, cut into wedges1 yellow pepper, seeded and cut into chunks6 firm plum tomatoes, halved12 black olives, pitted2 skinless boneless chicken breast fillets, about 150g/5oz each3 tbsp olive oil1 rounded tbsp green pesto
STEP 1Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.STEP 2Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.STEP 3Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.STEP 4Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).
