Chicken and Rainbow Veg

Serves 4

Ingredients

• 1 red onion, diced
• 2 cups (350g) broccoli florets
• 1 yellow pepper, sliced
• 2 cups (245g) baby carrots
• 1.5 cups (300g) cherry tomatoes
• 3 tbsp olive oil
• Salt
• Pepper
• Thyme
• 7 garlic cloves
• 4 chicken breasts
• Paprika

Method

Preheat oven to 200C
Place red onion, yellow bell pepper, baby carrots and cherry tomatoes evenly on a baking tray. (Try not to let the vegetables overlap too much so they roast properly)
Season with olive oil, salt and pepper (to taste)
Add sprigs of thyme and garlic cloves halves on top of the vegetables
Tear off four pieces of tinfoil, approximately 30cm x 30cm
Lay down the foil and place the chicken breasts in the centre for each one
Season both sides of the chicken with olive oil, salt, pepper and paprika (to taste)
Add sprigs of thyme and a garlic clove on top of each chicken breast
Bring the top and bottom edge of the foil into the centre and fold a couple of times. Fold in the left and right sides a couple of times to seal the foil pack
Place all 4 chicken foil packs on a baking tray
Bake for 30 minutes