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Juicy chicken breasts spread with pesto and topped with melting mozzarella, roasted on one tray with broccoli, asparagus, baby tomatoes and white beans. It's finished with a drizzle of balsamic and fresh basil. It's high in protein to keep you full, packed with vegetables and fibre, and there's hardly any washing up
1.
Heat the oven to 200°C (180°C fan).
2.
In a large roasting tin, toss the beans, tomatoes and green vegetables with the oil, garlic granules, pepper and 1 tbsp of the balsamic vinegar.
3.
Nestle the chicken breasts on top and spread the pesto over them.
4.
Roast for 20 minutes.
5.
Top the chicken with the mozzarella and return to the oven until the chicken is cooked through with no pink meat, the cheese has melted and the vegetables are tender (5–10 minutes).
6.
Drizzle with the remaining balsamic vinegar and scatter with basil.
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Storage information
Cool within 2 hours, then cover and refrigerate for up to 2 days. Freeze in portions for up to 3 months, although the vegetables will be softer. Defrost overnight in the fridge and reheat until steaming hot all the way through.
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