3 tbsp fresh basil pesto (bought or see recipe link)
4 small vines cherry tomatoes, each holding around 5 tomatoes
1 large courgette, diagonally cut into 1cm/½in slices
½ lemon, finely grated zest and juice
1 yellow pepper (or half red and half yellow), deseeded and cut into 2cm/¾in chunks
large handful rocket
1 tbsp fresh thyme leaves, or 1 tsp dried thyme
sea salt and freshly ground black pepper
2 tbsp extra virgin olive oil
2 small boneless, skinless chicken breasts (each around 150g/5½oz)