ROASTED VEGETABLE CHICKEN BREAST

Roasting a skinless, boneless breast of chicken with a colourful array of vegetables is a fast and easy way to bring wholesome food to the table. While the oven heats up, chop up the vegetables. Then place everything on a parchment lined baking tray and forget about it for an hour. Let it crisp a bit and take it out and serve. The best part is you can use the vegetables you have on hand. Keep in mind, denser vegetables should be cut smaller, to ensure everything cooks at the same rate.  

ROASTED VEGETABLE CHICKEN BREAST

1 medium onion

1 clove of garlic

1 skinless chicken breast

1 smaller zucchini

1 large red pepper

1 dozen Italian baby tomatoes

1 stalk of celery

1 cup wax beans

2 sprigs of fresh Italian parsley

Sprinkle of white wine

extra virgin olive oil

salt

freshly ground black pepper

• Preheat the oven to 400F.
• Meanwhile line a baking tray with parchment paper and drizzle with olive oil.
• Dice the onions and the garlic.
• Place the onions and the garlic on one end of the prepared baking tray with the breast of chicken on top.
• Chop the vegetables arrange them in a single layer next to the chicken.
• Drizzle with a bit of white wine, followed by olive oil.
• Last sprinkle salt on top.
• Wrap with aluminum foil and place in the oven for an hour.
• After an hour remove the foil and bake for another 15 minutes longer or until everything has a roasted rather than cooked look about it.
• Sprinkle with freshly ground pepper at the table.
• Yields: 2 servings