One Pan Capsicum and Cashew Chicken

INGREDIENTS

Serves 4

2 large chicken breasts 

2 zucchinis, cut into sticks

1 large capsicum, sliced into sticks 

1 onion, thinly sliced 

1 string of vine cherry tomatoes (or 1 cup of any tomatoes)

1 tbsp. olive oil, extra virgin

1 pinch sea salt

Capsicum Cashew Spread:

4 slices roasted capsicum (you can use store-bought)

1/2 cup Parmesan cheese, cut into small peices 

1/2 cup cashews, raw, unsalted 

1/2 cup pistachios, shelled, raw, unsalted (or almonds)

To serve:

4 handfuls of spinach leaves 

METHOD

1. Preheat oven to 180°C fan-forced and line baking tray with baking paper

2. Make capsicum cashew spread by placing all ingredients in a processor and blending until smooth

3. Lay all of the veggies on the baking tray and cook veggies for 30 mins

4. Take them out of the oven and place the two chicken breasts ontop. Spread the capsicum cashew spread over the chicken and roast in the oven for 20 minutes

5. Slice the chicken into 2 cm thick slices and serve with spinach leaves and veggies