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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Prep Time
20 mins
Total Time
1 h
Serves
4

Ingredients

1 L
butternut squash
60 ml
olive oil
To taste,
salt and pepper
5 clove(s)
garlic
4
chicken breasts
15 ml
paprika
1 L
eggplant
1
zucchini(s)
1
red onion(s)
1
sweet orange pepper(s)
796 ml
diced tomatoes
1 sprig(s)
rosemary
175 ml
frozen green peas

Preparation

Step 1
Preheat the oven to 200°C (400°F). Combine squash and 15 mL (1 tbsp.) olive oil. Season with salt and pepper. Place on parchment lined baking sheet and bake for 45 minutes or until squash is tender. Set aside.
Step 2
Preheat the broiler.
Step 3
Spread 15 mL (1 tbsp.) garlic on chicken. Sprinkle with paprika and pat to stick.
Step 4
In a large skillet, heat 15 mL (1 tbsp.) oil over medium heat. Add chicken and cook until browned on both sides, 1 to 2 minutes.
Step 5
Transfer to baking dish and broil for 6 to 8 minutes, or until internal temperature reaches 77°C (171°F).
Step 6
Meanwhile, heat 15 mL (1 tbsp.) olive oil in a large skillet over medium heat. Sauté the eggplant until tender, about 3 minutes. Add zucchini and cook for another 5 minutes. Set mixture aside in a bowl.
Step 7
Add the remaining olive oil to the skillet and cook the onion and pepper over medium heat until tender, about 8 minutes. Add remaining garlic and cook for 2 more minutes.
Step 8
Add tomatoes and rosemary and cook for 15 to 18 minutes. Season with salt and pepper to taste.
Step 9
Stir in the peas and reserved vegetable mixture and cook for 3 minutes. Serve with the chicken.

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