Beetroot, goat's cheese & tarragon salad
A fresh way to sereve beetroot that counts as one of your 5-a-day. A great winter salad.
Mediterranean chicken with roasted vegetables
- Preparation and cooking time
- Prep: -
- Easy
- Serves 2
Skip to ingredients
- 250g baby new potatoesthinly sliced
- 1 large courgettediagonally sliced
- 1 red onioncut into wedges
- 1 yellow pepperseeded and cut into chunks
- 6 firm plum tomatoeshalved
- 12 black olivespitted
- 2 skinless boneless chicken breast filletsabout 150g/5oz each
- 3 tbsp olive oil
- 1 rounded tbsp green pesto
Nutrition: per serving
- kcal568
- fat29g
- saturates6g
- carbs37g
- sugars0g
- fibre7g
- protein42g
- salt2.16g
Method
step 1
Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
step 2
Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
step 3
Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
step 4
Remove the foil from the tin. 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).
