Summer roast chicken breast with vegetables
skinless chicken breast
150 g, (buy 150g), fat trimmed
1 small, (finger)
⅛ medium, wedge
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.