Delicious easy to make salad featuring a healthy pesto courtesy of Nutritional Therapist, Sarah Brereton.



450g chicken breasts boneless and skinless chopped into bite-size pieces

128g broccoli florets

1 bell pepper chopped

1 large courgette chopped

32g basil pesto

64g mozzarella cheese optional



1. Pre-heat oven to 200C.
2. In a large bowl, combine the chicken, veggies, and pesto until the chicken and veggies are coated well with pesto.
3. Transfer mixture to a large sheet pan and bake for 15-20 minutes. If desired drizzle with mozzarella cheese during the last 5 minutes of baking. Enjoy with wholemeal pasta, brown rice or toasted bread!