About the Recipe
This simple, nutritious recipe is packed with vibrant veggies, lean protein, and wholesome flavours. The roasted vegetables are rich in vitamins, antioxidants, and fibre, supporting gut health and boosting immunity. Chicken breasts provide a lean source of protein for muscle repair and sustained energy. Seasonings like turmeric and chilli flakes add anti-inflammatory benefits, while olive oil delivers healthy fats. With optional toppings like seeds for extra crunch, avocado for heart-healthy fats, or feta for added creaminess, this meal is versatile, delicious, and perfect for meal prepping to keep you fuelled all week long!
Ingredients
Vegetables of your choice (e.g., red pepper, broccoli, cherry tomatoes, courgette, carrot)
2–3 chicken breasts
2 tbsp olive oil
1 tsp Italian mixed herbs
1/2 tsp turmeric powder
1/4 tsp chilli flakes (optional, adjust to taste)
2 tbsp red pesto (organic – I recommend Plants brand or homemade)
Salt and pepper to taste
Optional toppings:
Seeds (e.g., sunflower or pumpkin seeds)
Feta cheese
Nutritional yeast flakes
Sliced avocado
To serve (optional):
Cooked wholegrain rice (or any grain of your choice)
Preparation
Preheat your oven to 180°C.
Slice your chosen veggies into bite-sized pieces and place them in one section of the tray.
Drizzle the veggies with olive oil, sprinkle with Italian herbs, turmeric, chilli flakes (if using), and season with salt and pepper. Toss to coat evenly.
Place the chicken breasts on the other side or in new tray. Season them with salt and pepper, then spread red pesto evenly over the top of each breast.
Place the tray in the preheated oven and bake for 20–25 minutes, or until the chicken is fully cooked and the vegetables are tender. Stir the veggies halfway through cooking for even roasting.
Serve warm with cooked rice and top with optional extras like seeds, feta, nutritional yeast, or avocado.
Meal Prep: Let the meal cool before storing in airtight containers in the fridge for up to 3–4 days. Reheat or eat cold when ready to enjoy!