Mediterranean Chicken with Roasted Vegetables

250 gr baby new potatoes
1 large zucchini, sliced diagonally
1 red onion cut into wedges
1 yellow pepper cut into chunks
6 firm plum tomatoes
12 black olives pitted
2 (150 gr each) skinless, boneless chicken breasts
1 tbsp pesto

Put all vegetables into a roasting dish and season.

Slash each breast 3-4 times and sit on top of vegetables.

Cover with foil and bake for 30 minutes at 180ºC, then remove foil and cook for a further 10 minutes until cooked.