Mediterranean Chicken and White Bean Bake

This Mediterranean-inspired dish combines tender chicken with creamy white beans, rich tomato paste, and roasted eggplant and summer squash. The flavors meld beautifully, creating a comforting and hearty meal that's perfect for any occasion. It's a wholesome, balanced dish that respects traditional culinary principles while adding a creative twist with the vegetable medley.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup tomato paste
• 1 can (15 oz) white beans, drained and rinsed
• 1 medium eggplant, diced
• 2 summer squash, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil for drizzling
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large baking dish, combine the diced eggplant and sliced summer squash. Drizzle with olive oil and season with salt, pepper, and half of the oregano and basil. Toss to coat.
3. Nestle the chicken breasts among the vegetables in the baking dish.
4. In a bowl, mix the tomato paste with the remaining oregano, basil, and minced garlic. Season with salt and pepper. Spread this mixture over the chicken breasts.
5. Add the white beans around the chicken and vegetables in the baking dish.
6. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Garnish with fresh parsley before serving.