Mediterranean Roast

I made this last night. Hubby says it could use some spice to it. So some paprika or cumin could go well with it

12 oz chicken breast- skinless
12-14 oz baking potato
1 eggplant
2 bell peppers ( any color)
1 red onion ( large , enough for 1 cup)
2 tbsp EVOO
2 tbsp light balsamic vinegar
1/2 tbsp fresh basil ( chopped)
1 tsp oregano
1/2 tsp chives
4 garlic cloves ( minced)

Dice your chicken and potato's into 1 1/2 in thick pieces .
Peel and dice eggplant into 3 by 1/2 inch sticks ( or you can cut into rounds)
Cut the 2 bell peppers into 1 inch pieces
dice red onion to make 1 cup
If you buy fresh herbs , chop to make the needed size. A easy way to to this is take a bunch of it , roll it up tightly and chop its closely together.
Preheat your oven to 425. Combine all your chicken and veggies together and put in a shallow roasting pan. Whisk together your oil , vinegar, herbs and garlic.
Drizzle this over your dish and stir a little to coat all your veggies & chicken.
Cook for 30-40 mins
Roast uncovered until the veggies are tender and your chicken is cooked thru ( running clear juice, temp at 160) stir once halfway thru the cooking process.
Once done serve it up. serves 3-4 ppl

cals-391
fat-13
carb-43
sodium-285
protein-28
sugar-7

~Chef Jenn~