Pesto Stuffed Chicken and Roast Veggies

INGREDIENTS
4 chicken breasts
6 tsp of pesto (basil or capsicum)
400g potato cut into 3cm squares
400g sweet potato cut into 3cm squares
400g pumpkin cut into 3cm squares
2 TBS olive oil
Salt and pepper

SALAD
Mixed greens
50g Fetta cheese
Cherry tomatoes
Lemon for dressing

METHOD
1. Preheat oven to 220 degrees. Cut up vegetables into 3cm cubes.
2. Place vegetables onto a baking tray with baking paper. Cover in olive oil and salt and place in oven for 45 - 50 mins. Keep checking the vegetables depending on the force of your oven. When the edges are browned and crispy and the vegetables are soft to skewer they are done. You can remove the vegetables and cover in alfoil to keep warm or do the following step at the 15-minute mark and continue cooking.
3. Change heat on oven to 200 degrees. Place chicken on tray and cook for around 30 minutes, or until the chicken is golden on the outside and cooked through.
4. Make the salad by mixing all salad ingredients together.
5. Serve.

NUTRITIONAL INFO
Makes 4 servings
Calories per serve: 658
Protein: 40.5g
Carbs: 48g
Fats: 12g