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