Quick and easy, cheap and tasty. The perfect mid week supper.
- 4 ripe tomatoes
- 2 courgettes
- 1 yellow pepper
- 1 red onion
- 4 tbsp olive oil
- 8 boneless, skinless chicken thighs
- 1 pot of fresh pesto
1. Chop the vegetables into chunks, toss in 3 tbsp of olive oil and put into a 200ºC oven to roast for 30 minutes.
2 Meanwhile, heat the remaining oil in a non-stick frying pan over a medium heat, add the chicken thighs and pan-fry gently, turning frequently, for 20 minutes or until cooked through.
2. Remove the chicken from the pan and set aside to keep warm. Reduce the heat to as low as possible, add the pesto and heat through very gently for two to three minutes.
3. Pour the warmed pesto over the chicken thighs, garnish with extra basil and serve with the roasted vegetables, (or a spinach salad).
Cous cous works well with this for those eating carbs.
Prep time: 5 mins
Cook time: 30 mins
Source: Dawn Waldron