ingredients

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• ✓2 large breast fillets, excess fat cut off
• ✓1 broccoli head, sliced into large florets
• ✓220g pumpkin, sliced thinly
• ✓1/2 red capsicum, sliced in large chunks
• ✓1 medium brown onion, quartered
• ✓1 zucchini, sliced into rounds
• ✓2 garlic cloves, sliced into slivers
• ✓1 tsp salt
• ✓1 tsp pepper
• ✓1 tsp dried oregano
• ✓4 tbsp spinach and basil pesto (two per fillet)

method

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1. 1

   Pre-heat oven to 180 degrees celsius.

2. 2

   In a large baking dish, add broccoli, pumpkin, capsicum, onion, zucchini and garlic. Splash a small amount of olive oil over the top and a small sprinkle of salt. Mix to combine.

3. 3

   Place the veggie tray into the oven for 15 minutes.

4. 4

   In a small mixing bowl, coat the chicken breasts in the salt, pepper and dried oregano.

5. 5

   Take veggies out of the oven and make room for the chicken! Place chicken breast in between the veggies. If it needs a touch more olive oil, drizzle a small amount now (1 tbsp)

6. 6

   Place back into the oven for 20 minutes, or until the chicken is completely cooked through.

7. 7

   Spoon pesto over the chicken and serve with rice or just the veggies!