Chicken with Roasted Veggie Puree
source: vandana aunty
makes: 3
time: 45 mins
ingredients
3 peppers halved and seeded (red annd yellow)
1 italian eggplant sliced
1 chopped garlic clove
1 tsp monterey jack seasoning (or any other spicy mix seasoning on hand)
1/2 tsp chopped thyme
salt and pepper to taste
3 cleaned chicken breasts
salt to taste
olive oil
makes: 3
time: 45 mins
ingredients
3 peppers halved and seeded (red annd yellow)
1 italian eggplant sliced
1 chopped garlic clove
1 tsp monterey jack seasoning (or any other spicy mix seasoning on hand)
1/2 tsp chopped thyme
salt and pepper to taste
3 cleaned chicken breasts
salt to taste
olive oil
method
- preheat oven at 450 degrees
- line a baking sheet with aluminum foil and place veggies on top
- rub veggies lightly with about 1/2 tsp oil
- sprinkle veggies with thyme, salt, pepper, and oil
- place veggies in the oven for about 25 minutes
- season chicken with salt pepper, 1/2 tbsp oil, and mix seasoning
- grill the chicken on a grill pan; then set aside
- when the veggies are roasted, peel the burnt part of the skin off the peppers and peel the skin of one of the eggplants
-puree in a food processor; add salt, pepper, and oil if needed
- serve the chicken breast with roasted veggie puree spooned on top
- (this dish was served with israeli couscous and mushrooms and snap peas)
- preheat oven at 450 degrees
- line a baking sheet with aluminum foil and place veggies on top
- rub veggies lightly with about 1/2 tsp oil
- sprinkle veggies with thyme, salt, pepper, and oil
- place veggies in the oven for about 25 minutes
- season chicken with salt pepper, 1/2 tbsp oil, and mix seasoning
- grill the chicken on a grill pan; then set aside
- when the veggies are roasted, peel the burnt part of the skin off the peppers and peel the skin of one of the eggplants
-puree in a food processor; add salt, pepper, and oil if needed
- serve the chicken breast with roasted veggie puree spooned on top
- (this dish was served with israeli couscous and mushrooms and snap peas)
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