Preheat the oven to 200°C. In a small baking dish, mix together the chicken, tomatoes and pesto
Roast in the oven for 10 to 12 minutes, until the chicken is completely cooked through. Remove from the oven and leave to cool
Salad
Ingredients
100g green beans
100g sugar snap peas
8 fresh asparagus spears, woody ends removed
100g mixed frozen peas, broad beans and soya beans
1½ tbsp Sacla Squeezy Basil Pesto
A squeeze of lemon juice
Extra virgin olive oil, to drizzle
2 Little Gem lettuce hearts, cut into quarters
Freshly ground black pepper
Method
Bring a large pan of salted water to the boil. Add all the green veg, bring back to the boil and cook for 2 minutes. Drain well then spoon over the pesto and lemon juice and season with pepper. Add a drizzle of oil if you think it needs it
Once the vegetables have cooled, mix through the lettuce and top with the pesto chicken
