Easily made vegetarian by leaving out the chicken thighs, this tasty one pan wonder is a sure fire crowd pleaser.
Preheat the oven to 200C / 392F and grease a medium sized baking dish.
In the baking dish, toss together all ingredients except the zucchini, pine nuts and basil leaves. Spread out evenly with the chicken (if using) on top, and bake for 20 - 25 minutes or until the chicken is cooked through.
While the dish is baking, make noodles out of your zucchini by using a spiraliser or use a vegetable peeler to create wider ribbons.
Toast the pine nuts in a small, dry frying pan until just golden and set aside.
Once the capsicum and chicken is cooked through, toss with the zucchini noodles, pine nuts and fresh basil and serve immediately.