Red Pesto Chicken with Mediterranean Roast Veggie Toss for Dinner

While the veggies are roasting, finely chop the garlic (or use a garlic press). Pick and finely chop the rosemary leaves. Zest the lemon (see ingredients list) to get a good pinch. Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick. In a large bowl, combine the chicken, garlic, rosemary, lemon zest, a pinch of chilli flakes (if using) and a drizzle of olive oil. Season with salt and pepper. Toss to coat.

In a second large bowl, crumble 1/2 the fetta and add the red pesto (see ingredients list). Heat a large frying pan over a mediumhigh heat. Working in batches, add the chicken and cook until cooked through, 3-5 minutes (depending on thickness). TIP: Chicken is cooked through when it's no longer pink inside. Transfer to the bowl with the fetta and pesto and toss to coat. Repeat with the remaining chicken. When all the chicken is cooked, set aside 2 portions for tomorrow's lunch.

When the vegetables are done, transfer to a large bowl with the balsamic vinegar and 1/2 the baby spinach leaves. Season to taste with salt and pepper and toss to coat. Slice the lemon into wedges

Divide the Mediterranean roast veggie toss between plates and top with the red pesto chicken. Spoon over any sauce remaining in the bowl. Crumble over the remaining fetta and serve with the lemon wedges.