Categories: Meals
Ingredients
- 4 chicken breast fillets
- 2 tbsp. olive oil
- 1/2 lb. tub bocconcini, drained, sliced
- 1/3 cup drained semi-dried tomatoes
- 1/4 cup fresh basil leaves
- 1 small head broccoli, cut into florets
- 1/4 small cauliflower, cut into florets
- Zest of 1 lemon
- 2 tbsp. pepitas
- 1 garlic clove, thinly sliced
- 2 tbsp. lemon juice
- 2 tbsp. basil pesto
- 1 3/4 oz. baby spinach
- Crusty bread and lemon wedges, to serve
Directions
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Preheat oven to 350.
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Using a small sharp knife, cut 5 deep slits into the top of each chicken breast, being careful not to cut the whole way through. Drizzle a large baking tray with sides with 1/2 the oil. Place chicken on tray, cut-side up. Place bocconcini, tomatoes and basil in slits in chicken.
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Arrange broccoli and cauliflower around chicken on tray. Drizzle chicken and vegetables with remaining oil. Season with salt and pepper. Roast for 20 minutes. Sprinkle chicken and vegetables with lemon zest, pepitas and garlic. Roast for a further 5-10 minutes or until chicken is cooked through and vegetables are tender.
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Meanwhile, combine lemon juice and pesto in a small bowl. Drizzle over chicken. Top veggies with baby spinach. Serve chicken and veggies with crusty bread and lemon wedges.