Ingredients
| Nutrition (per serve)
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Instructions
- Preheat oven to 200C.
- In a deep tin, toss the zucchini, capsicums and eggplant together with 2 teaspoons oil, teaspoon of rosemary and half the garlic.
- Roast in oven for 20 mins.
- Stir remaining garlic, rosemary and oil together. Make 3-4 slashes on each chicken breast using a sharp knife, then brush the chicken over with oil.
- Once the vegetables have roasted for 20 mins, add tomatoes and chicken breasts to the roasting tin and place back into the oven.
- Roast for another 20 mins until the chicken is cooked through and the vegetables are golden.
- Enjoy!