Roasted asparagus and bacon rolls with pesto chicken
A simple, easy and cost effective mid-week meal.
- Preheat oven to 190C. Place skinless chicken breasts in a large roasting pan. Spread 1 tablespoon of pesto over the surface of each chicken breast.
- Divide bunches asparagus, woody ends snapped off into four even bundles. Wrap each bundle in a rasher of bacon. Place asparagus bundles in the roasting pan with the chicken.
- Drizzle chicken and asparagus with oil and season with salt and pepper. Roast for 20 minutes. Serve immediately.