500g skinless chicken thigh fillets
500g new potatoes, scrubbed and cut into quarters
3 garlic cloves, peeled
1 tbsp olive oil or melted butter
a good pinch of sea salt and ground black pepper
150g cherry tomatoes
a large handful of fine green beans, ends trimmed
70g green pesto
1 tbsp Parmesan cheese, finely grated
Method:
Preheat the oven to 220°C/450 ̊F.
Place the chicken thighs in a large roasting dish. Distribute evenly around the base of the dish.
Arrange the potatoes and garlic around the chicken.
Drizzle over the olive oil or butter and season with salt and pepper.
Roast for 30 minutes.
Remove from the oven and add the tomatoes and green beans.
Spoon the pesto and Parmesan cheese over the chicken and vegetables.
Bake for 10 minutes, or until the chicken is cooked and the vegetables are tender.
Store any leftovers in an airtight container and refrigerate for up to 3 days.
Per serving:
587 calories
34g fat
33g carbs
35g protein