Pesto-chicken tray bake

Preparation

Prep. 5' Cook 40' Serves 4

1. Heat the oven to 200° C/fan 180° C/gas. Put the carrots in a large ovenproof dish and spray with oil, then roast for 25 min.
2. Around 10 min. Before the end of the roasting time, spray a non-stick frying pan with oil and set over a high heat. Add the chicken and cook for 2 min on each side or until golden and sealed, then remove from the heat and brush each breast with 2 tsp of the pesto.
3. Add the chicken and tomatoes to the dish with the roasted carrots, then return to the oven for a further 15 min.
4. Meanwhile, bring a medium pan of water to the boil. Add the green beans and blanch for 2 min or until bright green, then stir in the spinach to wit. Drain well. Mix the remaining pesto with the lemon juice.
5. Add the beans and spinach to the dish with the cooked chicken and veg, then drizzle with the lemon-pesto mixture and serve.

TIP For a more substantial meal, serve the bake with steamed new potatoes on the side.