• 4servings
  • 268calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, C
MineralsMagnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8large green pimiento-stuffed olives (50g/1 3/4 oz)

  2. 30g (1oz) fresh white breadcrumbs

  3. Zest from 1 unwaxed lemon

  4. 8 basil leaves, shredded

  5. 2tsp olive oil

  6. 4 chicken breasts,

  7. 125g (4oz) each 1tbsp (5g) finely grated fresh Parmesan

  8. 2 medium white onions, cut into wedges

  9. 1 red pepper and 1 yellow pepper, deseeded and cut into strips

  10. 2 courgettes (about 400g/14oz)

  11. 1tbsp olive oil

  12. A few thyme sprigs

  13. 8 cherry tomatoes on the vine

Instructions Jump to Ingredients ↑

  1. Set the oven to gas mark 6 or 200°C.

  2. For the roast vegetables, spread all the vegetables, except the cherry tomatoes, out in a large roasting tin, drizzle with the oil, add the thyme sprigs and roast for 40 mins, stirring a couple of times.

  3. Meanwhile, chop the olives and mix with the breadcrumbs, lemon zest, shredded basil leaves and oil.

  4. When the vegetables have been cooking for 40 mins, turn the oven temperature down to gas mark 4 or 180°C. Take out the roasting tin and push the vegetables to one side. Add the chicken breasts, skinned-side up, then press the olive mixture on top and sprinkle with the Parmesan. Roast for 15 mins.

  5. Add vine tomatoes and cook for another 10-15 mins. Not suitable for freezing.


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