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Pesto Chicken

Name: Pesto Chicken
Cook time: 55 min
Yield: 4
Ingredients: 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

Try out this delicious pesto chicken dish, this recipe serves 4 at only 0.5 bite per serving.

Preparation Time	10mins
Cooking Time	55mins
Level	Easy
Serves	4
Bites	0.5

Ingredients

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

Method

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.