Roasted pesto chicken with Mediterranean vegetables
Ingredients
Skinless chicken breast
480 g, fat trimmed, (buy 4x130g)
Basil pesto
⅓ cup(s), (90g)
Red capsicum
1 medium, cut into thick strips
Yellow capsicum
1 medium, cut into thick strips
Red onion
1 medium, cut into thin wedges
Zucchini
1 medium, chopped coarsely
Eggplant
3 medium, (Lebanese), halved, quartered
Pumpkin
500 g, (Japanese), cut into 2cm cubes
Olive oil
1 tbs
Chicken stock
375 ml, (salt-reduced)
Polenta
⅔ cup(s), (110g), (yellow)
Rocket
2 cup(s), (2x bunches)