If you're looking for a healthy chicken breast recipe that's easy to prepare, full of flavour and requires minimal washing up, this one-tray roasted chicken with eggplant, peppers and sweet potato is a great option.
Made with lean chicken breast, colourful vegetables, olive oil and simple Mediterranean-inspired seasonings, this balanced meal is perfect for busy weeknights. Everything cooks together in the oven, making it an easy way to enjoy a nutritious homemade dinner without spending hours in the kitchen.
Ingredients
or800 grams of chicken, meat, average, raw
or1 unit, unpeeled (approx 1-1/4 lb) of eggplant, raw (548 g)
or500 grams of sweet potato, raw, unprepared
or200 grams of peppers, sweet, red, raw
or1 medium unit of red onions, raw (150 g)
or2 tablespoons of oil, olive (22 g)
or4 units of garlic, raw (40 g)
or2 teaspoons of paprika (6 g)
or2 teaspoons of oregano, dried, ground (2 g)
or1/2 tablespoon of cumin seeds (6 g)
or1 measure of lemon juice, fresh (10 g)
or1 level teaspoon of salt (5 g)
or1 level teaspoon of pepper, black (2 g)
or20 grams of parsley, fresh
or4 tablespoons of yogurt, Greek style, plain (180 g)
Preparation
1.
Prepare the vegetables
Preheat the oven to 200°C conventional or 180°C fan. Cut the sweet potato and eggplant into bite-sized cubes and slice the peppers and onion. Toss with 2 tablespoons of olive oil, half the garlic, paprika, oregano, cumin, salt and pepper.2.
Season the chicken
Mix the remaining tablespoon of olive oil with the rest of the garlic, lemon juice, salt, pepper, paprika and oregano. Coat the chicken breasts evenly.3.
Roast the vegetables
Spread the vegetables across a large baking tray in a single layer. Roast for 15 minutes before adding the chicken. If the tray is crowded, use two trays to help the vegetables roast rather than steam.4.
Bake until cooked through
Place the chicken among the vegetables and roast for another 20–30 minutes, depending on the thickness of the chicken. The chicken should reach an internal temperature of 74°C, and the sweet potato should be tender.5.
Prepare the yoghurt sauce and serve
Combine the yoghurt, garlic, lemon juice, herbs and black pepper. Serve the roasted chicken and vegetables with a spoonful of sauce and fresh parsley.
