• 140g Chicken Thigh Chicken Thigh, skinless, roasted
• 130g gluten-free pasta Gluten-free Pasta, boiled
• 80g green beans Green Beans, boiled
• 80g mushrooms Mushrooms
• 25g pesto Pesto, green
• 10g parmesan Parmesan
• 3g garlic Garlic
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the green beans and mushrooms, then measure out the sauce ingredients.

2. 2

   Cook the gluten-free pasta for 8-10 minutes, stirring often, and rinse briefly to stop it sticking.

3. 3

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

4. 4

   Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.

5. 5

   Meanwhile, steam or stir-fry the green beans and mushrooms for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: gluten-free pasta first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the rocket.

Tap ingredients and steps to tick them off as you cook.