Mediterranean Chicken and Vegetable Bake

This Mediterranean Chicken and Vegetable Bake combines tender chicken breast with roasted eggplant, sweet potatoes, and vibrant capsicum, all enhanced by aromatic garlic and ginger. Topped with melted cheese and served alongside a noodle salad with broccolini and carrots, this dish is a harmonious blend of flavors and textures that respects traditional cooking while adding a creative twist. It's a wholesome meal packed with protein and nutrients, perfect for a family dinner.

Ingredients:

• 2 chicken breasts
• 1 medium eggplant, diced
• 2 medium sweet potatoes, diced
• 1 cup cheese (feta or mozzarella), crumbled or shredded
• 1 red capsicum, diced
• 1 bunch broccolini, trimmed
• 1 carrot, julienned
• 1 egg
• 1/4 cup milk
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 200g noodles (your choice, e.g., egg noodles or rice noodles)
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine diced eggplant, sweet potatoes, capsicum, garlic, ginger, olive oil, paprika, oregano, salt, and pepper. Toss well to coat the vegetables.
3. Place the chicken breasts in a baking dish and surround them with the seasoned vegetables. Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
4. While the chicken and vegetables are baking, cook the noodles according to package instructions. Drain and set aside.
5. In a small bowl, whisk together the egg and milk. Pour this mixture over the cooked noodles, adding the julienned carrot and broccolini. Toss to combine and season with salt and pepper.
6. Once the chicken and vegetables are done, remove from the oven and sprinkle cheese on top. Return to the oven for an additional 5-7 minutes until the cheese is melted and bubbly.
7. Serve the Mediterranean chicken and vegetable bake hot, alongside the noodle salad with broccolini and carrot.