Chicken with sundried tomato and basil with roasted veggies

Ingredients:

2 organic chicken breasts
50 gms sundried tomato paste
20 leaves of fresh basil leaves chopped finely
 2 carrots cut lengthwise
2 parsnips cut lengthwise
5 brocolli florets cut into medium pieces
10 mushrooms halved
1 medium red onion chopped lengthwise

Marinade the chicken with sun-dried tomato and basil paste and leave in the fridge for at least 2 hours.
Boil the vegetables in hot boiling water for about 5-6 minutes. Strain and keep aside. Then grill the chicken breasts in the oven at 175 c till they are crispy. Put the vegetables in the oven after the chickens have been cooking for about 15 minutes. Take each tray out when they are done. Serve hot.