Ingredients
- 2 large courgettes, cut in 2cm cubes
- 1 large red capsicum, seeded, cut in 2cm squares
- 1 large red onion, cut in 2cm cubes
- 1 small eggplant (300g), cut in 2cm cubes
- oil spray
- 4 x 150g skinless chicken breast fillets
- 250g punnet cherry tomatoes, halved
- 420g can cannellini beans, drained, rinsed
- 2 teaspoons fresh thyme
- freshly ground black pepper
- balsamic vinegar, to serve
Instructions
Step 1 Preheat oven to 200°C. Place courgettes, capsicum, red onion and eggplant in a single layer in a large roasting dish. Spray with oil. Place in oven for 10 minutes.
Step 2 Heat a large non-stick frying pan over a high heat. Spray with oil. Cook chicken for 2 minutes each side until golden brown.
Step 3 Remove vegetables from oven. Add tomatoes, cannellini beans and thyme. Place chicken breasts in a single layer on top of roasted vegetables. Season with pepper. Return to oven and roast for 10 minutes or until chicken is cooked through and vegetables are golden and tender.
Step 4 Divide vegetables among 4 serving plates. Top each with a piece of chicken. Drizzle with a little balsamic.
