Poached chicken breast and roasted veggies bowl

Colorful and delicious healthy lunch

Ingredients

1 serving

1:30 hours

Preheat the oven to 200℃. Cut the eggplant into small cubes and slice the tomatoes
Drizzle 1-2 tablespoons of olive oil on each vegetable separately, sprinkle some coarse salt and arrange on a baking tray.
Bake for 45 min- 1hour Until soft and juicy. Keep an eye so the tomatoes won't burn.
Boil water in a small pot and put the chicken breast inside, bring to a second boil and cook for about 10 minutes until the chicken is done and no longer pink inside.
Remove the chicken from the water and cut to a few slices/chunks. Heat the broccoli and green peas in the microwave. (Or cook them in water)
Arrange the chicken and vegetables on a plate, sprinkle some salt and drizzle tahini over it.
Of course you can be creative and use any kind of vegetable you like.