Chicken, Chickpeas, Santa Claus Melon and more Farmers Market Vegetables comprise tonight's meal. The recipe was inspired by Dietitian Drive and I cut up and added a variety of produce on hand.
Chicken and Chickpeas with Roasted Vegetables
1-6 oz. Boneless Skinless Chicken Breast
(Pound thin between 2 sheets of cling wrap)
1 tsp. Olive Oil
1 tsp. Canola Oil
1/4 tsp. Cumin
1/4 tsp. Cayenne
1 tsp. Paprika
2 Cloves Garlic, minced
Mix in small cup.
Add to cut up vegetables and chickpeas. Stir.
1 cup Chickpeas (I use the Hanover Brand Frozen, Cooked Garbanzo Beans without salt)
All other vegetables were from local Farmers Markets or my container garden:
4 Thai Eggplant
1 cup Brussel Sprouts
1 Yellow Squash
1/4 cup Onion
2 Red Tomatoes
Place in baking dish lined with foil. Top with chicken breast. Sprinkle with fresh herbs (I have parsley, cilantro and oregano). Sprinkle with Mrs. Dash. Bake at 450 for 25 minutes. Temperature of chicken should be 165 degrees.
This awesome melon is from the Sines Farm in Pt. Marion Pa. (a delightful Grandfather and Grandson duo). Sweet like a honeydew and quite a bargain for $2.50.
Have a good day tomorrow!