Chicken, Vegetable and Pesto Bake

ingredients

• 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

1. Preheat oven to 180°C fan-forced.
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. Place the veggie tray into the oven for 15 minutes.
4. In a small mixing bowl, coat the chicken breasts in the salt, pepper and dried oregano.
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. 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. Spoon pesto over the chicken and serve with rice or just the veggies!