Ingredients
Scale
- 1 carrot, cut into batons
- 1 zucchini, cut into rounds
- 1 red capsicum, cut into batons
- 1 eggplant, halved and cut into half moons
- 1 red onion, cut into thin wedges
- 1 small bunch asparagus, ends trimmed and cut into three
- 200 grams cherry tomatoes, halved
- 2 tablespoons olive oil
- sea salt and pepper
- 500 grams chicken breast
- 1 tablespoon basil pesto
- sea salt and pepper
- 1 cup (250 ml) greek yoghurt
- 1 tablespoon basil pesto
- 1 teaspoon olive oil
- to serve: a small handful of fresh basil leaves
Instructions
- Preheat oven to 190 degrees celsius (375 F) and line an oven tray with baking paper. Place the carrot, zucchini, red capsicum, eggplant, red onion, asparagus, cherry tomatoes and olive oil onto the prepared tray. Season with sea salt and pepper and toss to combine. Pop into the oven for 30 minutes.
- Meanwhile, place the chicken and pesto into a large bowl. Season with sea salt and pepper and toss to combine. Nestle the chicken breasts into the vegetables and bake for another 20 minutes, or until the chicken is cooked through. To make the yoghurt sauce, place the yoghurt, pesto and olive oil into a small bowl. Season with sea salt and pepper and gently stir to combine. To serve, pop the yoghurt sauce into the corner of the tray, sprinkle fresh basil leaves over the gorgeously golden chicken and vegetables and enjoy.
- Prep Time: 20 mins
- Cook Time: 50 mins