Pizza-inspired one-pan chicken? Yes please

Dinner the whole family will love

Big on flavour but light on washing up, this Italian-esque tray bake is packed with protein and veg. Even better? It’s the tastiest meal you’ll make all week.

Hasselback Chicken with Lemon-Roasted Broccoli

Serves: 4

Prep: 20 minutes

Cook: 30 minutes

Ingredients:

• 4 chicken breast fillets
• 2 tbsp extra virgin olive oil
• 210g tub bocconcini, drained, sliced
• â…“ cup drained semi-dried tomatoes
• ¼ cup fresh basil leaves
• 1 small head of broccoli, cut into florets
• ¼ small cauliflower, cut into florets
• Zest of 1 lemon
• 2 tbsp pepitas
• 1 garlic clove, thinly sliced
• 2 tbsp lemon juice
• 2 tbsp basil pesto
• 50g baby spinach
• Crusty bread, to serve
• Lemon wedges, to serve

Hasselback Chicken with Lemon-Roasted Broccoli

Method:

#1. First, preheat the oven to 200°C/180°C fan-forced.

#2. Using a small sharp knife, cut five deep slits into the top of each chicken breast, being careful not to cut the whole way through. Drizzle a large baking tray with sides with half the oil. Place chicken on the tray, cut side up. Place the bocconcini, semi-dried tomatoes and basil in each indentation.

#3. Arrange broccoli and cauliflower around the chicken on the tray. Drizzle it and the vegetables with the remaining oil, then season to taste with salt and pepper. Roast for 20 minutes. Sprinkle the chicken and vegetables with lemon zest, pepitas and garlic, then roast for a further 5 to 10 minutes or until the chicken is cooked through and the vegetables are tender.

#4. Combine the lemon juice and pesto in a small bowl, then drizzle over the chicken. Top the vegetables with baby spinach and serve immediately with crusty bread and lemon wedges.

Originally published as Pizza-inspired one-pan chicken? Yes please