Description
Fibre packed super tasty dish
Ingredients
Scale
1 aubergine, cut into chunky pieces
2 courgettes, sliced into half-moons
3 mixed peppers, deseeded and roughly chopped
2 tsp finely chopped rosemary, plus 4 small sprigs
2 large garlic cloves, crushed
3 tbsp olive oil
4 skinless, boneless chicken breasts
250g cherry or baby plum tomato, halved
Instructions
- Heat oven to 200C/180C fan/gas 6.
- In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning.
- Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
- Meanwhile, mix remaining rosemary, garlic and oil together.
- Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
- After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables.
- Place a rosemary sprig on top of each chicken breast.
- Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised.
- Serve with rice, tossed through pasta, or with a small baked potato, if you like.
- Prep Time: 15
- Cook Time: 40
Nutrition
- Calories: 288