Autumn roast chicken breast and vegetables
Skinless chicken breast
750 g, (Buy 3x250g fillets)
6 small, finger variety, halved lengthways
3 small, halved lengthways
1 medium, cut into wedges
300 g, vine-ripened truss variety
6 clove(s), unpeeled
7 cup(s), (210g)
½ cup(s), leaves
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Place chicken, eggplant, zucchini and lemon in a large baking dish. Drizzle with oil and sprinkle with paprika. Season with sea salt and freshly ground black pepper. Bake for 15 minutes. Lightly spray tomatoes and garlic with oil and add to baking dish. Bake for 15–20 minutes or until chicken is cooked through and vegetables are tender.
- Remove chicken from pan and thickly slice. Combine spinach and basil and arrange on serving plates. Top with sliced chicken and drizzle with pan juices. Serve with roasted eggplant, zucchini, lemon and tomatoes.