Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/04/24. See terms.
Join now
Photo of Autumn roast chicken breast and vegetables by WW

Autumn roast chicken breast and vegetables

2
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
6
Difficulty
Moderate
Bright vegies and tender chicken make this modern roast a guaranteed crowd-pleaser. Paprika and roasted lemon wedges add a zingy twist

Ingredients

Skinless chicken breast

750 g, (Buy 3x250g fillets)

Eggplant

6 small, finger variety, halved lengthways

Zucchini

3 small, halved lengthways

Lemon(s)

1 medium, cut into wedges

Olive oil

1½ tbs

Smoked paprika

1 tbs

Cherry tomatoes

300 g, vine-ripened truss variety

Garlic

6 clove(s), unpeeled

Baby spinach

7 cup(s), (210g)

Fresh basil

½ cup(s), leaves

Oil spray

1 x 3 second spray(s)

Instructions

  1. 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.
  2. 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.

Notes

SERVING SUGGESTION: Roasted baby (chat) potatoes.

You might like

You might like