Full ingredients list:
- 4 x 150g lean chicken-breast fillets
- 2 bunches baby carrots, trimmed, halved lengthways
- 1/4 cup gluten-free basil pesto
- 275g cherry truss tomatoes, cut from vine
- 200g green beans, trimmed
- 1 tablespoon fresh lemon juice
- 2 cups baby spinach
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Spray a large flameproof baking dish with olive oil and set over medium–high heat. Add chicken fillets and cook, turning once, for 5 minutes, or until browned all over. Transfer chicken to a plate. Place carrot in dish and bake for 15 minutes, or until tender.
Step 2 Meanwhile, brush chicken with 1 tablespoon of the basil pesto. Return chicken to baking dish with tomatoes for last 8 minutes of carrot cooking time.
Step 3 Meanwhile, bring a medium saucepan of water to the boil. Immerse green beans to blanch for 2 minutes, or until bright green and just tender. Drain and refresh beans in a large bowl of cold water; drain again.
Step 4 Stir remaining basil pesto into lemon juice. Toss green beans and baby spinach with carrot. Top chicken with lemon–pesto mixture and serve.
About this recipe
First published: May 2014