Cook up a bowl of tagliatelle to serve alongside the pesto chicken and roasted veg, dressed with  olive oil, plenty of seasoning and some freshly grated Parmesan cheese.

SERVES 4 – PREP 15 MINS – COOK 30 MINS

4 part boned chicken breasts

2 garlic cloves, sliced

4tbsp classic basil pesto (we like Sacla Intensely Italian)

Juice of 1 lemon

2 romano peppers, deseeded and cut onto chunks

2 courgettes, sliced

2tbsp olive oil

handful of fresh basil leaves
1 Heat the oven to 200C, Gas 6. Cut a slit in each chicken breast and season generously. Pop some garlic into the slit, with some of the pesto, then spread the rest on top. Put into a roasting tin, squeeze over the lemon juice, sprinkle over some basil leaves and drizzle with 1tbsp olive oil.

2 Put the peppers and courgettes into a another roasting tin, season and drizzle with the rest of the oil.

3 Roast both the chicken and vegetables for 30 mins until tender.

Get ahead: Season and smother chicken in pesto, garlic, lemon juice and olive oil up to 12 hours ahead for a fuller flavour.

Per serving: 317cals, 15g fat (1.5g saturated) 7g carbs

Click here for another roasted veg recipe