Rainbow Roasted Chicken Bake

I cooked me and my Dad another healthy meal today. It is my signature dish and I cook it loads for myself at Uni. Originally I found it in a cookbook but after tweaking it slightly to my taste I have perfected it to my preference and renamed it Rainbow Roasted Chicken Bake!  I’m going to write a list of things you need, ingredients and then what I did, step-by-step!

What you need:

Roasting dish

Small Bowl

Cheese grater

Chopping board

Knife

Vegetable peeler

Ingredients (for 2 people):

3 chicken breast fillets

1 sweet potatoe

2 courgettes

1 red pepper

1 yellow pepper

Handful of cherry tomatoes

Olive oil

Salt and pepper

How to do it:

Chop up 1 of the 2 courgettes into thin slices and place them into the roasting dish with a dash of olive oil. 

 Chop the peppers in half and then smaller until they’re small, finer pieces.

Peel the sweet potatoe and chop it into small pieces (this is never neat and tidy as sweet potatoe is SO difficult to chop).  I then add the pieces to the dish too.

Next I chopped the second courgette in half and grated one half of it. This grated courgette is then squeezed over the sink to get rid of most of the juices and then placed into a small bowl and put aside for now.

I then make a slit in the center of two of the chicken breasts so that there's a hole in them. The grated courgette is taken from the bowl and stuffed into the chicken breast. This makes the chicken stay nice and (excuse the vile word) but moist and it doesn’t dry out when being cooked.

Finally I sprinkle some salt and pepper over the whole dish and place into the oven for around 10 minutes before adding the tomatoes in. I then place it back in the oven again for around 35 minutes. Just keep checking to ensure the veg is browning slightly. 

Here is a photo of the finished meal before dishing it out!

Hope you think it looks nice and have a go yourself!