 Preparation Time |
10mins
|
 Cooking Time |
55mins
|
 Level |
Easy
|
 Serves |
4
|
|
Bites
|
0.5
|
1 courgette, thickly, chopped
1 small aubergine, chopped into cubes
1 yellow pepper, chopped
1 red pepper, chopped
2 baby fennel, quartered
low cal spray oil
1 lemon, quartered
2 tbsp reduced-fat, sun dried-pesto
4 chicken breasts
400g can cannellini beans, dried, rinsed
handful of fresh basil leaves
24 baby potatoes boiled
Preheat oven to 180°. Place courgette, aubergine, chopped peppers and fennel in a large roasting pan. Spray with low cal spray oil, turn to coat. Season with salt and pepper.
Place lemon wedges on the vegetables. Make cuts across the top of each piece of chicken. Rub 3/4 of the pesto over chicken. Place chicken on top of vegetables.
Roast for 50-55 minutes or until chicken has browned and cooked through, and the vegetables are tender. Transfer chicken to a plate. Add beans and basil to the vegetables and place back in the oven until heated through.
Serve the chicken and vegetables with the remaining pesto and 6 x baby boiled potatoes each.
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