Midweek Roast Chicken and Veggies

Nutrition per serve

Ingredients

• 1pcs potato
• 1pcs red onion
• 1pcs zucchini
• 1pcs carrot
• 300g chicken breast fillet
• 50g red pesto
• 23ml olive oil
• 15ml mayonnaise
• 5ml honey

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Cut the unpeeled potato into 4cm chunks. Cut the onion into wedges. Halve the zucchini lengthwise, then cut into thirds on an angle. Cut the carrot into 2cm-thick batons.
2. Step 2 — Roast veggies
   Put the potato on a lined tray. Put the onion, zucchini and carrot on the remaining lined tray. Drizzle each tray with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast the potato on the upper oven shelf and the zucchini mixture on the lower shelf for 10 mins.
3. Step 3 — Roast chicken
   Add the chicken to the tray with the potato. Drizzle with 2 tsp olive oil and season with salt and pepper. Roast both trays for a further 15-18 mins (see Kitchen 101) until the chicken is cooked through and the veggies are tender.
4. Step 4 — Make red pesto sauce
   Meanwhile, combine the red pesto, 1 tbs mayonnaise and 1 tsp honey in a bowl.
5. Step 5 — Serve up
   Slice the chicken. Divide the chicken and roasted veggies among plates. Drizzle with the red pesto sauce and enjoy!
6. Step 6 — Kitchen 101
   Chicken breasts can vary slightly in thickness. Check to see if your chicken is cooked through after 15 mins. If not, return to the oven for a few more minutes.

Allergens

Eier, Milch, Almond