Pre heat the oven to fan 200

Start by making the pesto. Add all the ingredients except the oil to the food processor and pulse for 10 seconds. Next, gradually add the oil until it reaches your desired consistency. (alternatively, you can use a store bought pesto) You will have leftovers which you can store in the fridge in an airtight container.

Peel and dice the sweet potato before adding it to a steamer for 15 minutes.

Score the chicken breasts before seasoning with a 1 tbsp of oil, salt, pepper, Italian herbs and garlic granules.

Heat a large skillet on medium heat – Once hot add the chicken and sear for 2 minutes each side until they have a nice bit of colour. Transfer the chicken to a oven proof baking dish and place in the oven for 10 minutes.

In the same skillet add a little more oil followed by the red onion. Saute for 2-3minutes until softened. Next, add the mushrooms and tomatoes and continue to cook for a further 5 minutes on a medium-low heat.

Place the tender stem broccoli in a steamer for 6-8 minutes.

At this point, add the 3 tbsps creme fraiche and 2 tbsps homemade pesto to the skillet with the onion, mushrooms and tomatoes. (you can use a store bought pesto if you wish) Stir well before reducing the heat. Simmer for 1-2 minutes before turning off the heat. Season to taste.

Once your chicken is finished in the oven, remove and add them to the pan with the sauce and spoon it over the chicken breasts.

Place the cooked sweet potato in a large bowl – season with a pinch of salt, pepper, paprika, garlic granules and a splash of boiling water. Mash well until smooth.

Plate up and enjoy 😉