The beauty of this supper is that everything is cooked in the same pan for extra flavour and minimal fuss and washing up! If you can’t get hold of any pumpkin, use cauliflower florets, fennel or mushrooms instead.
- Preheat the oven to 200°C, gas mark 6.
- Make 2–3 slashes in the top of each chicken breast with a sharp knife. Place in a roasting pan with the spring onions, pumpkin, courgettes and tomatoes. Tuck the rosemary and garlic into the gaps between the vegetables and spray lightly with olive oil. Season with salt and pepper.
- Roast in the oven for 30 minutes, or until the chicken is cooked right through and golden brown and the vegetables are tender.
- Squeeze the garlic cloves out of their skins and stir into the vegetables. Serve garnished with fresh rosemary and drizzled with balsamic vinegar.
Variation: You can use 2 peeled shallots instead of the spring onions.
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