One Tray Pesto Roasted Chicken and Veg with Pumpkin and Pea Mash

Preheat oven to 180°C. Trim zucchini and medium dice. Peel pumpkin and cut into 2cm chunks.

Toss zucchini and cherry tomatoes in Italian herbs, salt and pepper and a drizzle of olive oil and add to a lined baking tray. On the same tray add the chicken. Spread a tablespoon of pesto on top of each chicken breast and roast in the oven for 20-25 minutes, until chicken is cooked through and veg is tender.

Cover pumpkin with water in a pot and bring to the boil. Cook until tender, about 8-10 minutes (adding peas in the final minute of cooking). Drain well, letting the pumpkin air dry for a few minutes (see tip). Add Dijon mustard and butter and mash until smooth. Taste and season as required. Cover with lid to keep warm.

Divide pumpkin and pea mash between plates and top with pesto chicken and veg. Enjoy!

Preheat oven to 180°C. Trim zucchini and medium dice. Peel pumpkin and cut into 2cm chunks.

Toss zucchini and cherry tomatoes in Italian herbs, salt and pepper and a drizzle of olive oil and add to a lined baking tray. On the same tray add the chicken. Spread a tablespoon of pesto on top of each chicken breast and roast in the oven for 20-25 minutes, until chicken is cooked through and veg is tender.

Cover pumpkin with water in a pot and bring to the boil. Cook until tender, about 8-10 minutes (adding peas in the final minute of cooking). Drain well, letting the pumpkin air dry for a few minutes (see tip). Add Dijon mustard and butter and mash until smooth. Taste and season as required. Cover with lid to keep warm.

Divide pumpkin and pea mash between plates and top with pesto chicken and veg. Enjoy!

Preheat oven to 180°C. Trim zucchini and medium dice. Peel pumpkin and cut into 2cm chunks.

Toss zucchini and cherry tomatoes in Italian herbs, salt and pepper and a drizzle of olive oil and add to a lined baking tray. On the same tray add the chicken. Spread a tablespoon of pesto on top of each chicken breast and roast in the oven for 20-25 minutes, until chicken is cooked through and veg is tender.

Cover pumpkin with water in a pot and bring to the boil. Cook until tender, about 8-10 minutes (adding peas in the final minute of cooking). Drain well, letting the pumpkin air dry for a few minutes (see tip). Add Dijon mustard and butter and mash until smooth. Taste and season as required. Cover with lid to keep warm.

Divide pumpkin and pea mash between plates and top with pesto chicken and veg. Enjoy!

Preheat oven to 180°C. Trim zucchini and medium dice. Peel pumpkin and cut into 2cm chunks.

Toss zucchini and cherry tomatoes in Italian herbs, salt and pepper and a drizzle of olive oil and add to a lined baking tray. On the same tray add the chicken. Spread a tablespoon of pesto on top of each chicken breast and roast in the oven for 20-25 minutes, until chicken is cooked through and veg is tender.

Cover pumpkin with water in a pot and bring to the boil. Cook until tender, about 8-10 minutes (adding peas in the final minute of cooking). Drain well, letting the pumpkin air dry for a few minutes (see tip). Add Dijon mustard and butter and mash until smooth. Taste and season as required. Cover with lid to keep warm.

Divide pumpkin and pea mash between plates and top with pesto chicken and veg. Enjoy!

Preheat oven to 180°C. Trim zucchini and medium dice. Peel pumpkin and cut into 2cm chunks.

Toss zucchini and cherry tomatoes in Italian herbs, salt and pepper and a drizzle of olive oil and add to a lined baking tray. On the same tray add the chicken. Spread a tablespoon of pesto on top of each chicken breast and roast in the oven for 20-25 minutes, until chicken is cooked through and veg is tender.

Cover pumpkin with water in a pot and bring to the boil. Cook until tender, about 8-10 minutes (adding peas in the final minute of cooking). Drain well, letting the pumpkin air dry for a few minutes (see tip). Add Dijon mustard and butter and mash until smooth. Taste and season as required. Cover with lid to keep warm.

Divide pumpkin and pea mash between plates and top with pesto chicken and veg. Enjoy!

Preheat oven to 180°C. Trim zucchini and medium dice. Peel pumpkin and cut into 2cm chunks.

Toss zucchini and cherry tomatoes in Italian herbs, salt and pepper and a drizzle of olive oil and add to a lined baking tray. On the same tray add the chicken. Spread a tablespoon of pesto on top of each chicken breast and roast in the oven for 20-25 minutes, until chicken is cooked through and veg is tender.

Cover pumpkin with water in a pot and bring to the boil. Cook until tender, about 8-10 minutes (adding peas in the final minute of cooking). Drain well, letting the pumpkin air dry for a few minutes (see tip). Add Dijon mustard and butter and mash until smooth. Taste and season as required. Cover with lid to keep warm.

Divide pumpkin and pea mash between plates and top with pesto chicken and veg. Enjoy!