Lemon Thyme Chicken with Roast Veggie Salad

Steps

1. oven to 230oC. Line two oven trays with baking paper. Preheat BBQ hot plate or grill to medium (if using).
2. Toss kumara with a drizzle of olive oil on first prepared tray and season with salt and pepper. Roast for about 25 minutes, until tender and golden. Turn once during cooking.
3. Pat chicken dry with paper towels. Place in a small bowl with lemon zest and thyme, season with salt and pepper and toss to combine. Set aside. Remove core and seeds from capsicum and slice 1cm. Slice courgette in half lengthways and slice 1cm.
4. Toss capsicum on second prepared tray, along with cherry tomatoes, balsamic vinegar, honey, thyme and a drizzle of olive oil. Season with salt and pepper. When kumara has 15 minutes cook time remaining, cook vegetables (on rack below kumara), for 5 minutes, then add broccoli and roast a further 10 minutes, until tender.
5. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken for 2–3 minutes each side (depending on thickness), until cooked through and golden. Press down on chicken as it cooks to ensure even cooking. Set aside, covered, to rest.
6. Combine roasted kumara and roasted veggies on one tray, along with baby spinach leaves and first measure of basil pesto. Slice chicken tenders into 3–4 pieces.
7. divide roast veggie salad between plates. Top with chicken tenders and crumble over feta. Serve remaining basil pesto on the side. Squeeze over lemon juice just before eating.