Preheat the oven to 200 °C (180 °C fan) and get a baking tray ready.
Pat the chicken breast dry and cut it into smaller pieces or medallions if needed.
Cut the courgettes into half-moons and wash the cherry tomatoes. Spread everything on the tray together with the chicken breast.
Drizzle with olive oil, add the rosemary and season with salt and pepper. Make sure everything lies in a single layer as far as possible.
Bake at 200 °C for 20–25 min until the chicken is cooked through and the veg looks lightly browned. The cooking time depends a little on the thickness of the chicken breast.
Serve straight from the tray and spoon the pan juices over the chicken and veg.
Good to know
A traybake like this saves relaxed evenings. Little effort, hardly any washing-up, and at the end something warm and juicy is on the table.
Swaps
Chicken breast → turkey breast (similar protein content, often a little stronger in flavour); courgette → broccoli (more fibre and folate); cherry tomatoes → pepper (more vitamin C); olive oil → avocado oil (heat-stable, mainly monounsaturated fats)
Allergens
The recipe is naturally free from gluten, egg, nuts and milk; the main thing to note is the chicken itself. Well suited to children if mildly seasoned, and during pregnancy only eat it fully cooked.
