• Preheat the oven to 220°C/200°C fan/gas mark 7.
• In a bowl, toss the chicken with salt, pepper and a drizzle of oil.
• Pop onto a lined baking tray. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
• Bake on the top shelf of the oven until golden and cooked through, 12-15 mins.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Meanwhile, cut the tomato into 1cm chunks.
• Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

• Once your chicken is cooked, toss with the pesto to fully coat.
• Divide the salad leaves between serving bowls and top with the tomato, mozzarella and pesto chicken.
• Crack some pepper and drizzle over the balsamic glaze.