1. By,
Prakhar Kumar 6S

2. Ingredients
 1 butternut squash , around 700g/1lb 9oz, halved
 2 courgettes , cubed
 1 onion , chopped
 2 red peppers , deseeded and cut into 2cm/1in pieces
 4 thyme sprigs, leaves removed
 4 tbsp olive oil
 4 boneless, skinless chicken breasts , cut into 2cm/1in
pieces
 juice 1 and a 1/2 lemons
 4 tbsp pesto
 16 cherry tomatoes
 600g penne pasta

3. Procedure
 Heat oven to 200C/fan 180C/ gas 6. Put the
vegetables into a large roasting tin. Scatter with the
thyme and season. Drizzle with 2 tbsp olive oil and
roast for 40 mins, turning halfway.
 Meanwhile, soak 8 wooden skewers. Put the chicken
into a shallow dish, then mix with the lemon juice and
pesto.
 Thread the chicken and tomatoes onto the skewers,
then put onto a roasting tray. Drizzle with the rest of
the olive oil and roast for 20 mins, turning once, until
the chicken is cooked through. Boil the pasta. Toss
half of the roasted vegetables and pasta together,
then serve with the pesto chicken kebabs.

4. Step 1
 Buying grocery form Park ‘n’ shop.
 Chicken breasts
 Thyme leaves
 Pesto
 Butternut squash(pumpkin)
 Olive oil
 Cherry tomatoes
 Red bell peppers

6. Step 2
 I seasoned the chicken with 4 tbsp of
pesto and 1 ½ of lemon and mixed it

7. Step 3
 Cutting the vegetables

8. Step 4
Making Kebabs

9. Step 5
Roasting vegetables

10. Step 8

11. Step 9

12. Step 10

13. Step 11

14. Step 12

15. Step 13

16. Step 14