- Line a cookie sheet with aluminum foil, and coat with cooking spray.
- In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Arrange in a single layer on the prepared cookie sheet. Bake at 400 for 15 minutes.
- While the veggies are cooking, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic in the bowl again. Place chicken in the bowl, and marinate 5 minutes.
- Add the chicken to the vegetables and bake for 20 more minutes, or until the chicken juices run clear.
Ever Evolving Food Blog
Hello Everyone! I have had this blog for years now, and as my personal life has changed, so have my tastes and eating habits...for the better!! I am now a fully plant-based eater, so my newer recipes will reflect this lifestyle and way of eating.
All of my old recipes will remain on my food blog, of course, so there will be a mixture of the old and the new for everyone to look through and choose. You can always play around with any recipe out there and make it your own, whether it's plant-based or not. There are always other options!
Thanks SO much for following! Happy Eating!
Sunday, April 8, 2012
Roasted Rosemary Chicken and Eggplant
I try and cook healthy dishes as much as possible, and I'm always looking for tasty recipes because, let's face it, not all healthy dishes are tasty. This one, however, is delicious. I had never had eggplant before, so this was really new for me. I loved it! This was a really yummy recipe, and if you're a vegetarian, you don't even have to add the chicken.
1/3 cup olive oil
1/3 cup balsamic vinegar
1 Tbsp. rosemary
1/2 tsp. crushed red pepper flakes
1 clove garlic, minced
4 skinless, boneless chicken breasts
1 green bell pepper, sliced
1 red bell pepper, sliced
1 red onion, quartered
3 carrots, cut into 1 inch pieces
1 eggplant, cut into 1/2 inch cubes