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Photo of Summer roast chicken breast with vegetables by WW

Summer roast chicken breast with vegetables

5
3
2
SmartPoints® value per serving

Meal Items

skinless chicken breast

150 g, (buy 150g), fat trimmed

eggplant

1 small, (finger)

zucchini

½ small

lemon(s)

⅛ medium, wedge

olive oil

1 tsp

ground paprika

1 tsp

tomato(es)

4 small

garlic

1 clove(s)

baby spinach leaves

1 cup(s)

fresh basil

1 tbs

baby potato

80 g, (80g) roasted

Notes

Sprinkle 150g lean chicken breast fillet, 1 finger eggplant (halved), ½ zucchini (halved) and 1 lemon wedge with 1 tsp each of olive oil and smoked paprika. Bake in oven preheated to 180°C or 160°C fan-forced for 15 minutes. Add 4 cherry tomatoes (lightly sprayed with oil) and 1 garlic clove (crushed). Bake for 15-20 minutes until chicken is cooked through. Slice chicken and combine with 1 cup baby spinach leaves, 1 tbs fresh basil and roasted vegetables. Serve with 2 (80g) roasted baby (chat) potatoes.

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