Roasted Pesto Chicken and Veggies

Preheat oven to 200°C fan-forced. Using a sharp knife, make 5–6 shallow incisions diagonally into each chicken breast fillet. This helps the chicken absorb the marinade and also helps it cook faster.

Line a tray with baking paper. Chop pumpkin into 2cm pieces. Chop zucchini into 5cm lengths. Crush garlic. Arrange pumpkin, zucchini, garlic and tomatoes on a tray and drizzle with 20ml (1 tablespoon) olive oil. Mix vegetables to combine and season.

Rub pesto over each chicken fillet. Place chicken on top of vegetables and sprinkle chicken with mozzarella. Bake for 25 minutes or until vegetables are tender and chicken is cooked through.

Meanwhile, place red wine vinegar, remaining olive oil, ¼ teaspoon salt and cracked black pepper in a bowl and stir to combine. Set aside.

Remove baking tray from oven. Transfer chicken to a plate. Add rocket leaves and salad dressing to vegetables and toss to combine.

Divide chicken and vegetables between serving plates.