Roasted Orange Pepper Pots with Pesto Chicken and Roasted Broccoli

5 mins prep, 20 mins cook

Serves 0

Ingredients

4 orange peppers

2 tbsp olive oil

Salt and pepper 200g broccoli florets 1 clove garlic, thinly sliced ½ lemon cut into thin slices 1 cooked chicken breast 2 tbsp. pesto

Method

Preheat the oven to 240°C.

Slice the tops off the peppers, scoop out any seeds and discard, then rub the peppers all over with a little of the olive oil and season with salt and pepper.

Place the pepper pots and pepper lids on a baking tray along with the broccoli, lemon and garlic, drizzle with the remaining olive oil and place in the oven for 15-20 minutes.

Slice the chicken and add to a mixing bowl along with the roasted broccoli and pesto, toss everything together to coat. Spoon the chicken and broccoli into the pepper pots to serve.