Pesto marinated chicken breasts on Mediterranean vegetables
4x200g chicken breast fillets
2 tbsp basil pesto
2 tbsp olive oil
200g red bell pepper, cut into thick strips
200g yellow bell pepper, cut into thick strips
100g red onion, cut into thin wedges
150g courgette, coarsely chopped
230g aubergine, halved and thinly sliced
4 tbsp fresh basil
Preheat oven to 240°C.
Combine chicken and pesto in a bowl.
Combine oil and vegetables in a large shallow baking dish.
Place chicken on the vegetables and roast uncovered for about 35 mins or until chicken is cooked and the vegetables are tender.
Serve sprinkled with basil.