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 then remove from oven, add broccoli to tray and toss. Increase oven temperature to 230°C and return vegetables to oven for 6-7 minutes, until tender. Toss cavelo nero (if using) through veggies for the final 2 minutes of cooking time.
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, oil and salt and toss to coat.
4. While broccoli is roasting, heat a drizzle of oil in a medium frypan on high heat. Cook chicken for 1-2 minutes each side, until browned. Add onion and cook for about 1 minute, until softened. Pour wine (or stock) into pan and stir with a wooden spoon, lifting any brownings.
5. Once most of the liquid has evaporated, add cream and bring to a boil. Reduce heat to low and cook for 2-3 minutes, until sauce thickens and chicken has 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 (if using) 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.