This is a bright, flavorful one-pan meal that you have go to try! Elissa created this recipe for one of our personal chef clients, and I have started making it too. Easy to prep, easy to clean up, delicious to eat.
This is a healthy one-pan dish created by my amazing colleague Elissa! When working as personal chefs, we like one-pan dishes because they keep things simple without lacking in flavor.
Author: Elissa Dunlap
Recipe type: Dinner
- 2 plum tomatoes
- 1 small zucchini
- 1 small Japanese eggplant
- 4 cloves garlic, peeled & minced
- 10 basil leaves, thinly sliced
- 2 tsp. fresh thyme leaves
- 1 Tbl. chopped fresh parsley
- 2 boneless skinless chicken breasts (about 1 lb)
- ½ red bell pepper, diced
- 4 Tbl. coconut or avocado oil
- sea salt and cracked black pepper to taste
- Preheat oven to 400ºF (375ºF for convection)
- Lightly oil the inside of a 5x11 baking dish
- Cut the tomato, zucchini and eggplant into ½ inch thick half-circles
- Arrange the eggplant, zucchini and tomato slices in alternating rows in the bottom of the dish (slices should be standing upright not on top of each other). If not all the veggies fit in the bottom of the dish, you can arrange the rest of the veggies around the sides of the chicken.
- Sprinkle with some of the garlic, herbs, salt & pepper.
- Place the chicken breasts on top of the vegetables, try to not let them overlap each other.
- Sprinkle with the remaining garlic, herbs, salt & pepper.
- Top the chicken with the diced red bell pepper and drizzle with the oil.
- Cover the pans with foil.
- Bake for 30-45 minutes, or until the chicken is cooked through and reaches 165F at its thickest part
Chicken Provencal was last modified: January 1st, 2016 by