Ready Steady Cook Challenge!

A few weeks ago I was telling my friends about all of the random food left in my pantry and that I was super excited to do a Ready Steady Cook challenge. After cleaning my pantry & fridge out, as you can see, there was a lot less to work with than what I expected.

After raiding the freezer and finding a chicken breast, this is what I came up with!

Oven Baked Chicken with Roast Pumpkin & Tomato Salsa
1 Chicken Breast
2 tspns of minced garlic
2 tspns of whole grain mustard
1 cup of diced pumpkin
half a red capsicum diced
half a green capsicum diced
half a spanish/red onion (1/4 finely diced for salsa, the other 1/4 roughly chopped for roasting)
7-10 cherry tomatoes
dried basil
2 tbps olive oil
salt and pepper to taste

Preheat oven to 180 degrees.  Combine garlic and mustard together in a small bowl and coat chicken.  Place chicken on an oven tray and bake for approx 30-35 mins, depending on your oven. While the chicken is baking combine the pumpkin, capsicum, 1/4 of roughly chopped onion & 1tbsp of oil. Season with salt and pepper and add to the baking tray with approx 20 mins baking time remaining.  If you like your capsicum more crunchy, you can also add this with approx 10 mins baking time.
While the oven is doing its thing, quarter the cherry tomatoes and combine with basil, remaining onion, 1 tbsp of olive oil and pepper.
Once chicken and pumpkin mixture is cooked, place pumpkin mixture on a plate (excuse my ugly plastic plate but I had already packed mine!) top with chicken and tomato salsa mixture and enjoy!

Alterations I would make
As I'm sure everyone does, I would prefer to use fresh produce, but since this point of this meal was using whats left in the house, I did not purchase any extras. So here is a few alterations I would make:
 - Replace the dried basil with fresh basil. 
 - Add half an avocado with some danish feta to the salsa.
Let me know if you give this a try and what other alterations you would make!