Roasted chicken breast with ratatouille

Instructions

1 Preheat oven to 200°C. Place courgettes, capsicum, red onion and eggplant in a single layer in a large roasting dish. Spray with oil. Place in oven for 10 minutes.

2 Heat a large non-stick frying pan over a high heat. Spray with oil. Cook chicken for 2 minutes each side until golden brown.

3 Remove vegetables from oven. Add tomatoes, cannellini beans and thyme. Place chicken breasts in a single layer on top of roasted vegetables. Season with pepper. Return to oven and roast for 10 minutes or until chicken is cooked through and vegetables are golden and tender.

4 Divide vegetables among 4 serving plates. Top each with a piece of chicken. Drizzle with a little balsamic.