skish
IT

Baked chicken breast with aubergine and cherry tomatoes

Chicken and summer vegetables in one tray with basil and oregano, with bread.

  • 35 min
  • 1 serving
  • Italian cuisine
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Baked chicken breast with aubergine and cherry tomatoes

Per serving

Calories
479 kcal
Protein
41.1 g
Carbohydrates
47.3 g
Fat
14.8 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Chicken breast150 g
  • Eggplant200 g
  • Cherry tomatoes150 g
  • Dried oreganoto taste
  • Basilto taste
  • Bread50 g
  • Extra virgin olive oil10 g
  • Saltto taste
  • Black pepperto taste

Contains: gluten,

In season: June – September

Method

  1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper.
  2. Wash and trim the aubergines and cut them into roughly 2 cm cubes; wash and halve the cherry tomatoes.
  3. Cut the chicken breast into two slices about 2 cm thick so it cooks evenly with the vegetables.
  4. Spread the vegetables and chicken on the tray in a single layer, dress with the oil, dried oregano, salt and black pepper and toss with your hands so everything is well coated.
  5. Roast for 25 minutes, stirring the vegetables halfway, until the aubergines are soft and golden, the tomatoes have softened and the chicken is white and juicy in the centre.
  6. Finish with torn basil and serve with the bread.

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