Sweet Pepper-Stuffed Chicken

Roast the veggies: Wash and dry all produce. Cut the potatoes in half (or in quarters if they're larger.) On a baking sheet, toss the potatoes and broccoli with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring it halfway through roasting, until tender and golden-brown, 20-25 min.

Make the filling: Meanwhile, finely chop the bocconcini and roasted red peppers into 1/2-inch pieces. Roughly tear the basil leaves. Stir them together in a medium bowl.

Prep the chicken: Cut a small slit (about 3-cm long) into the side of each chicken breast with a paring knife. Move the knife inside the chicken to create a pocket inside the meat (this is where you will stuff the filling!)

Divide your filling into 4 equal portions. Stuff each portion (about 2-3 tbsp) into one chicken breast. Seal the opening by closing the gap with few toothpicks to enclose the filling. Brush each chicken breast with a drizzle of oil, then season with salt and pepper. Arrange the chicken on another baking sheet. Bake in the centre of the oven until cooked through, 18-20 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)