Herb Roasted Chicken and Vegetables

A nice simple chicken and vegetable recipe that was really tasty... and guess what, healthy! I of course used a real chicken breast for myself and a veggie chick breast for Brent, in 2 separate baking dishes!


I didn't put even half as many onions in this... I'm not an onion fan, but I did put some red onion with Brent's for sure!  I also added a little garlic onto the chicken as well as on the vegetables. And I served with a side of whole wheat spaghettini (1/2 cup for me, and a little more for Brent!), topped with a small amount of parmesan cheese and fresh ground pepper over the whole dish!

Herb Roasted Chicken and Vegetables

Ingredients

• 4 1/2 ounces boneless skinless chicken breast
• 1/4 eggplant
• 1/4 cup onions, chopped
• 1 teaspoon chopped garlic
• 1 teaspoon extra virgin olive oil
• 1/2 tomato, medium
• 1/8 teaspoon dried basil
• 1/8 teaspoon dried oregano
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
   

Preparation

• Preheat oven to 450°F.
• Rinse chicken breast, remove any visible fat, and pat dry with a paper towel. Place in the middle of a baking pan lightly coated with non-stick cooking spray.
• Wash and peel the eggplant with a vegetable peeler and cut into 1-inch pieces . Place the eggplant, onion and garlic in a large bowl.
• Drizzle with olive oil and stir lightly to combine. Spread the vegetables around the chicken.
• Chop the tomato coarsely; place on top of the vegetables.
• Sprinkle chicken with basil, oregano, salt and pepper to taste. Roast in the oven for 10 minutes. Turn the chicken and gently stir the vegetable mixture. Return to oven and roast for an additional 10 to 15 minutes, or until chicken is no longer pink inside and the vegetables are tender.

*From BeachBody