Recipe: Chicken with roasted cauliflower, rocket and pesto

Serves 2

2 chicken breasts

1 cauliflower

1 bag of rocket

3 tbsp pesto

1 tin of chickpeas, lentils or white beans

Juice of ½ lemon

Extra Virgin Olive Oil

 Method

Preheat the oven to 200 degrees fan.

Break the cauliflower into small florets and place on a baking tray. Drizzle with a little olive oil and season, and bake in the oven for 30 minutes, until crispy.

Meanwhile, tenderise the chicken breasts between two pieces of parchment paper and place on a baking tray. Drizzle with olive oil and season.

When the cauliflower has cooked for 30 minutes, toss it thoroughly and then place back in the oven along with the chicken and cook for a further 15-18 minutes.

In a large bowl, add the drained chickpeas or lentils and the bag of rocket.

When the cauliflower and chicken is done, add the cauliflower into the bowl along with the pesto, lemon juice and a pinch of salt. Toss thoroughly.

Serve with the sliced chicken on top.