One-pan Summer Chicken

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 2 red peppers
• 20 basil leaves, torn
• 1 garlic clove, sliced
• 2 roma tomatoes, halved
• 2 boneless chicken breasts, skin on
• 2 tablespoons extra virgin olive oil
• 14 ounces butter beans, drained and rinsed

Recipe

• 1 heat oven to 425°f cut the peppers in half lengthways and scoop out the seeds and membrane, but try to keep the stalk attached.
• 2 stuff each pepper half with basil (but don't use it all), the garlic and a tomato half.
• 3 snuggle the stuffed pepper halves alongside the chicken in a roasting tin. drizzle the oil over everything and season with pepper and salt, if using. roast the chicken and the peppers for 25-30 mins until the chicken is golden with crisp skin, and the peppers and tomatoes have softened and wrinkled.
• 4 lift the chicken and the stuffed peppers onto a plate, tipping the peppers so that the tasty juice drains into the roasting tin.
• 5 place the tin over a low flame and pour in a splash of water.
• 6 add the beans and stir well to release any sticky bits from the roasting tray.
• 7 stir the remaining basil through the beans and spoon them alongside the chicken and peppers.