NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/2 cup Tomato Sauce

1/4 cup Light Coconut Milk

1 cup Mixed Roasted Vegetables

2 cloves Garlic, minced

1 tsp Smoked Paprika

1 tsp Ground Cumin

Pinch Salt

Pinch Black Pepper

1 tsp Olive Oil

PREPARATION

• 1

  Preheat your oven to 425°F for roasting the vegetables and to 375°F for baking the chicken.

• 2

  Toss the mixed vegetables with a drizzle of olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly charred.

• 3

  While the vegetables roast, season the chicken breast on both sides with salt, pepper, smoked paprika, and ground cumin.

• 4

  Heat a skillet over medium-high heat with a small amount of olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds.

• 5

  Place the chicken breast in the skillet and sear for about 2-3 minutes on each side until golden. Then transfer the chicken to an oven-safe dish.

• 6

  In the same skillet, pour in the tomato sauce and light coconut milk. Stir well, scraping any browned bits from the chicken. Allow the sauce to simmer for a minute.

• 7

  Pour the creamy tomato sauce over the chicken in the oven-safe dish. Bake in the preheated 375°F oven for about 15-18 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Plate the baked chicken with a generous serving of roasted vegetables and spoon any remaining sauce over the top.