Crispy Pesto Chicken, Roasted Fennel and Courgettes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C fan/200°C/gas 6

Step 2

Tip the vegetables, oil, sea salt and sage leaves into a roasting tin large enough to hold everything in one layer, mix well, then transfer to the oven and roast for 20 minutes.

Step 3

After the veg have had 20 minutes, make space in the tin for the chicken breasts. Spread each one with a teaspoon of fresh pesto, scatter over the panko or fresh breadcrumbs, then pop the tray back into the oven for a further 25–30 minutes, until the breadcrumbs are golden brown and the chicken is cooked through. Add the chopped spinach, let the chicken rest for 5 minutes, then serve hot, with a little more sea salt if needed.

Step 4

Note: The cooking time for the chicken will vary depending on the size of the chicken breasts – if they are small to ordinary size, 20 minutes for the veg plus 25 minutes for the chicken as above will be fine. If you’ve gone to the butcher and have got supersize ones, make it 15 minutes to start off for the veg, and 35 minutes with the chicken on top.

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