Mediterranean Chicken With Roasted Vegetables

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 lb tiny new potatoes, thinly sliced
• 2 zucchini, diagonally sliced
• 2 red onions, cut into wedges
• 2 yellow peppers, seeded and cut into chunks
• 8 roma tomatoes, halved
• salt and pepper
• 20 black olives, pitted
• 4 boneless skinless chicken breasts
• 5 tablespoons olive oil
• 2 1/2 tablespoons pesto sauce

Recipe

• 1 preheat the oven to 400°f
• 2 spread the potatoes, zucchini, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. season with salt and coarsely ground black pepper.
• 3 slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
• 4 mix the olive oil and pesto together until well blended and spoon evenly over the chicken.
• 5 cover the tin with foil and cook for 40 minutes.
• 6 remove the foil from the tin.
• 7 return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).