1 Servings 25 min Cook
1 Medium whole (2-3/5" dia) Tomatoes
1/2 Slice, large (1/4" thick) Onions
1/2 Pepper, large (3-3/4" long, 3" dia) Yellow Peppers
1/2 Cup, sliced Red Bell Pepper
1 Breast, bone and skin removed Chicken Breast
1 Dash Salt
1 Dash Pepper
1 Tbsp Paprika
2 Clove Garlic
1 Tsp Thyme
2/3 Cup Couscous
1 Tbsp Balsamic Vinegar
1 Tbsp Olive Oil
Preheat the oven to 350 degrees F.
Quarter the tomato, peel the onion and cut into wedges, then deseed and roughly chop the peppers.
Place the vegetables in the baking tray.
Cut the chicken into small pieces and season with salt, pepper, and paprika powder.
Mince garlic and add to the tray.
Pick over the thyme leaves and sprinkle over the vegetables.
Add oil, balsamic and a good pinch of salt and pepper.
Toss everything together and roast in the oven for 20-25 minutes or until everything is cooked through.