ROASTED CHICKEN BREAST WITH PANCETTA, THYME & LEEKS

I love this recipe, which in this picture I've combined with a red cabbage, goat's cheese, apple and bacon salad It really couldnt be more simple. The red cabbage I use for lunch the next day for myself and my husband, so it's worth the effort just to be that little bit more organised for the next day.

Ingredients:

• Chicken breast

• 1 leek

• Few sprigs thyme removed from twig

• Lug olive oil

• Swig white wine (in the dish!!)

• Sea salt flakes and coarse pepper

• 4 slices pancetta

• Olive oil

• Few whole sprigs thyme

Method:

• Preheat oven to 200 degrees c

• Trim and wash leek, then chop into 0.5cm pieces

• Add to a dish not much larger than the beast

• Sprinkle thyme onto leeks, along with lug olive oil and swig wine, salt and pepper

• Wrap pancetta around the beast and place on top of leeks ensuring that the chicken breast covers the leeks. Then place a few whole sprigs of thyme on top

• Roast for 25 mins

I served with a rred cabbage, goat's cheese, apple and bacon salad.

#mealprep #foodporn #foodinspiration #healthyfood #healthylifestyle #eatclean #nutrition #instafood #glutenfree #gf #jerf