I love one-pot meals or in this case one-tray meals. They are easy to do and most protein sources and vegetables work really well, plus there is minimal washing up…WIN!
This dish is perfect for those nights when you come in late but still want a satisfying meal with minimal effort. It’s even quicker if you prep your vegetables at the beginning of the week and store them in an airtight container in the fridge – this trick helps me from getting hangry when I need food A.S.A.P!
I am now a total convert to meal planning and food preparation. Not only does it save time but it also saves money as I’m not buying food I don’t need and won’t use during the week and saving money is always a good thing in my book!
-2 Tbsp. of pesto (I use my cashew basil pesto)
-2 organic, free-range chicken breasts
-2 medium sweet potatoes, peeled and cubed approx the size of a cherry tomato
-a handful of asparagus, washed & trimmed
-1 1/2 Tbsp. olive oil
-2 tsp. seasoning of your choice (I use Braggs 24 Herbs & Spices)
-large pinch of both salt & pepper
-a handful of cherry tomatoes washed.
How To Make
Pre-heat oven to 200C/400F and line a baking sheet with baking parchment.
Put the chicken breasts in the centre of the baking sheet and spread over the pesto.
Place the sweet potatoes and asparagus in a bowl and coat with the olive oil and seasoning, once coated put the vegetables on the baking sheet too. Make sure everything is in a single layer.
Bake in the oven for 25 to 30 minutes until the chicken is cooked. Add the cherry tomatoes to the baking sheet 10 minutes before the end of cooking time.