What you need
- 200 g leftover roast chicken (see our Slow-roast Chicken with Garlic, Lemon and Thyme), torn
- 400 g mixed vegetables for roasting (peppers, courgette, red onion, cherry tomatoes), or leftover roast vegetables
- 1 tbsp olive oil
- 2 handfuls of rocket
- 2 tbsp Classic Basil Pesto
- 1 tbsp toasted pine nuts or walnuts
Putting it together
- Roast: if starting from fresh, toss the vegetables in oil and roast at 220°C (200°C fan) for 20 minutes.
- Loosen the pesto: stir a little lemon juice or water into the pesto to make it pourable.
- Serve: arrange the rocket, vegetables and chicken on plates, drizzle with pesto and scatter with nuts.
Why it's good for you: Planning for leftovers is one of the simplest ways to eat well on busy days. Chicken provides protein and B vitamins, and the roasted vegetables and pesto bring colour, fibre and healthy fats.
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