Pesto chicken tray bake

1 Preheat oven to 200°C. Spray a large flameproof baking dish with oil and set over a medium-high heat. Add chicken fillets and cook, turning once, for 5 minutes or until browned all over. Transfer chicken to a plate. Place carrots and potatoes in dish. Spray with a little oil and bake carrots for 15 minutes or until tender then remove from oven. Bake potatoes for 15 more minutes

2 Meanwhile, brush chicken with 1 tablespoon basil pesto then add chicken to baking dish (with potatoes) for 15 minutes or until cooked through. Add tomatoes to dish for last 8 minutes of cooking time.

3 Meanwhile, bring a medium-sized saucepan of water to the boil. Blanch green beans for 2 minutes or until bright green and just tender. Drain and refresh beans in a large bowl of cold water. Drain again.

4 Stir remaining basil pesto into lemon juice. Toss beans and baby spinach with carrots. Top chicken with lemon-pesto mixture and serve with potatoes and mixed vegetables.