PESTO CHICKEN TRAYBAKE

Delicious hot or cold, this is a favourite with my co-author Justine’s family and a doddle to double up if feeding more. We use sun-dried tomato pesto but you could use basil pesto if you like.

Serves 2 Prep 15 mins Cook 40 mins

PERSERVING 333cals PROTEIN 40g

CARBS 14g FAT 12g FIBRE 6g

1 medium red onion, peeled and cut into 10 wedges

2 peppers, any colour, deseeded and cut into roughly 3cm chunks

1 medium courgette, trimmed, halved lengthways and cut into roughly 2cm chunks 3tsp extra-virgin olive oil Sea salt and freshly ground black pepper 2 skinless chicken breast fillets

(each around 150g/5½oz) 2tbsp sun-dried tomato pesto ½tsp paprika, any kind (optional) Green salad or steamed veg, to serve

Preheat the oven to 200°C/fan 180°C/ gas 6. Place the onion, peppers and courgette in a large roasting tin. Drizzle with 2 teaspoons of the oil, season with salt and ground black pepper and toss together lightly. Roast for 15 minutes.

Meanwhile, place the chicken breasts on a board and cut each one horizontally through the middle so they can be opened out like a book. Spread with the pesto and close.

Remove the tray from the oven and turn all the vegetables. Nestle the chicken breasts among the vegetables, drizzle over the remaining oil and season with the paprika, if using, a little salt and lots of ground black pepper. Roast for 20-25 minutes, or until the chicken is cooked through and all the vegetables are tender and lightly browned.

Remove from the oven and serve with a crisp green salad or steamed leafy veg.