Italian Cherry Tomato Chicken

Steps

1. oven to 220°C. Bring a medium pot of salted water to the boil. If you don’t have an oven-proof fry-pan, set aside an oven-proof dish (measuring about 20 x 20cm).
2. Pat chicken dry and cut any larger breasts in half lengthways, until all pieces are roughly the same size. Keep small breasts whole. Season and coat with Italian herbs. Heat ½ teaspoon of the oil in a medium, ovenproof fry-pan on medium-high heat. Cook chicken for about 3 minutes each side, until golden, but not cooked through.
3. While chicken cooks, thinly slice onion, celery and courgette.
4. Remove chicken from pan. Keep pan on heat. Add remaining oil to pan and cook onion and celery for 3-4 minutes, stirring, until starting to colour. Add courgette, tomatoes and water. Reduce heat to medium and cook for about 5 minutes, until reduced slightly. Stir through vinegar, honey and soy sauce, and season to taste.
5. Top tomato mixture with chicken and any resting juices. Roast for 8-10 minutes (depending on thickness), until chicken is cooked through.
6. While chicken cooks, cook cauliflower in pot of boiling water for 8-10 minutes, until soft. Add beans and cook a further 30 seconds to heat through, then drain well. Mash with pesto and lemon juice. Season to taste.
7. Chop parsley and cut lemon into wedges. Cut any larger pieces of chicken in half, just before serving, if desired.
8. spoon cauli-pesto crush onto plates and top with Italian cherry tomato chicken. Garnish with parsley and a wedge of lemon.