Chicken Breast with Roast Vegetables

Serves: 2
Prep time:
20-25 minutes
Cook time: 30 minutes


  • 2 skinless chicken breast
  • 1 tsp olive oil
  • 1 tsp dried rosemary
  • 1 tsp garlic
  • 1 tsp sea salt
  • 1 red capsicum, chopped into 1 cm rounds
  • 1 green capsicum, chopped into 1cm rounds
  • 2 red onions, chopped into 1cm rounds
  • 2 zucchini, chopped into 1cm rounds
  • 1 large field mushroom, chopped into 1cm slices
  • 1 punnet cherry tomatoes
  • 6 cloves of garlic, skins removed
  • ¼ cup water
  • 3 tbsp fresh thyme, basil or parsley
  • sea salt and pepper


  1. Preheat oven to 180°C.
  2. Place the chicken, one teaspoon of olive oil, rosemary, one teaspoon of garlic and one teaspoon of salt into a bowl and let it marinate for 20 minutes.
  3. Wash and slice all the vegetables, leaving the garlic and tomatoes whole. Toss all the vegetables and garlic together in a large roasting pan with a little olive oil, thyme, water, salt and pepper.
  4. Bake for 15-20 minutes or until the vegetables are soft and golden brown.
  5. In a frying pan add a little olive oil and, once the pan is hot, add the chicken and cook for about 10 minutes, turning once.
  6. Serve the chicken in a bed of roasted vegetables.

Suitable for;

FAST startY
Body trimmingY

During Trimsition and Body Trimming phases add 1 serve of starchy carbohydrates per person.