INGREDIENTS
2
small onions (sliced)
180 g
sweet potato (chopped)
180 g
butternut squash (chopped)
3
chicken breasts (large)
3 tsp
reduced-fat pesto
1
chicken stock melt/stockpot
150 milliliters
boiling water
10
cherry tomatoes
1 tsp
oregano
salt and pepper (to taste)