ingredients

Tap an ingredient to tick it off as you go.

• ✓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)
• ✓2 tbsp olive oil

method

Tap a number when you've finished that step.

1. 1

   Preheat oven to 180°C fan-forced.

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 20-30 minutes, or until the chicken is cooked through with no pink in the centre (75°C).

7. 7

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