Creamy Basil Pesto Chicken with Roasted Vegetable Toss

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to high heat (if using).
2. Toss kumara and carrot on prepared tray with a drizzle of olive oil and season with salt and pepper. Roast for 15 minutes to start with. While kumara cooks, cut broccoli into small florets. Remove vegetables from oven, toss and add broccoli to tray. Turn oven to 230°C and return vegetables to oven for 6-7 minutes, until tender.
3. While vegetables are roasting, pat chicken dry with paper towels and cut each breast into 4 pieces lengthways. Place in a shallow bowl with mustard, olive oil and salt and mix to coat.
4. Heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for 1-2 minutes each side, until browned. Add red onion and cook for about 1 minute, until softened. Pour wine (or stock) into pan and scrape pan with a wooden spoon to remove any brownings.
5. Once most of the liquid has evaporated, add cream and bring to a boil. Reduce heat to medium and cook for 3-4 minutes, until sauce thickens and chicken is cooked through. Remove pan from heat and allow to cool slightly before mixing through basil pesto. Season to taste with salt and pepper.
6. While sauce is reducing, roughly chop baby spinach and place in a large bowl with roasted vegetables and sweet chilli sauce. Toss to combine and season to taste with salt and pepper.
7. divide roasted vegetable toss between plates and top with creamy basil pesto chicken. Drizzle with extra creamy basil pesto sauce.