Wholesome Italian Chicken & Roast Veg Bake

Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7

Peel and chop the sweet potato[es] into bite-sized pieces

Slice the courgette[s] finely

Cut the cherry tomatoes in half

Peel and finely chop (or grate!) the garlic

Combine the Dijon mustard, chopped garlic and dried oregano with 1 tbsp [2 tbsp] olive oil – this is your mustard marinade

Cut 2 [4] pieces of tin foil approx. the size of A3 sheets of paper 

Lay the chicken breast[s] in the middle of 2 pieces (doubling it up prevents any leakages!) and add the parcels to a baking tray

Spoon the mustard marinade over the chicken evenly 

Scrunch the edges of the tin foil together around the chicken to form a sealed parcel

Put the baking tray in the oven for 25 min or until the chicken is cooked through (no pink meat!)

Meanwhile, add the chopped sweet potatoes to a baking tray with a drizzle of olive oil and a generous pinch of salt and give them a good mix up

Put the tray in the oven and cook for an initial 15 min

Once the sweet potatoes have been in for 15 min, add the sliced courgette and cherry tomatoes and cook for 10-15 min further or until all the vegetables are soft

Meanwhile, heat a large, dry wide-based pan (preferably non-stick) over a medium heat

Once hot, add the pine nuts and cook for 3-4 min or until golden 

Tip: watch like a hawk to make sure they don't burn!  

Chop the basil leaves finely, discarding the stalks

Once the vegetables are soft, add the pine nuts and chopped basil and give everything a good mix up

Season with a pinch of salt and pepper