New recipe for a new month

Happy 1st of February!

Now we’ve all tried my steak caprese before (if not scroll down and you’ll find it – its a good one for the weekend)

This is a slightly different version that is quick to prep and is so simple its ideal to throw together during the week

Ive taken a few ideas from Joe Wicks for this one but its too good not to share it with you all

Ingredients – for 2

  • 200g cherry tomatoes
  • Chicken breast fillets
  • 125g mozzarella ball
  • 2 white potatoes
  • 1 red onion
  • 45g sun-dried tomato pesto
  • 20ml balsamic vinegar

Method

  • Preheat oven 200 degrees/ gas 7
  • Cut potatoes into bite size pieces and boil for 5 mins just to soften 
  • Peal and cut the red onion into wedges and place on a baking tray with the cherry tomatoes and cooked potatoes
  • Add balsamic vinegar, pinch of salt and drizzle of oil – mix
  • Place in oven for 25-30 mins
  • Drain mozzarella and tear into small pieces
  • Place chicken breasts onto a baking tray lined with tin foil, top with the pesto and mozzarella, season
  • Place in the oven for 20 mins making sure the chicken is cooked through
  • Serve with the roasted veg and potatoes
  • Don’t forget to pour over any melted cheese thats left over!!

Its that easy. Enjoy this one guys, don’t forget to tag us on social media with your creations