Spring Chicken Bake

“Chicken and vegetables
At war, hold that enemy eye,
Children hate them greens
But the bird gets no sigh.
Such discrimination
Is hardly fair today,
Why should nature work so hard
While slaughter gets its way?
So I mixed them up
And let them become friends,
The only way to change minds
Is to start a new trend.
Out came a cohesion
Of love, color & taste,
While some experiments fail
This was surely no waste!”
I love food that can be just thrown together and baked. Love, love, love it. It's simple, quick, and shouts fresh and wholesome. Best part? It tastes great too!

1 pound chicken breast, cut into small cubes
1 small eggplant, diced
½ onion, sliced lengthwise
½ cup baby carrots, diced
1 red pepper, diced
2 cloves of garlic, minced
½ cup cherry tomatoes, halved
2 green chilies, finely chopped (add more if you want it more spicy)
¼ cup fresh basil or mint, roughly chopped
5 tablespoons olive oil
1 teaspoon paprika
1 tablespoon coriander powder
½ teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon turmeric powder
1 teaspoon freshly ground black pepper
Salt to taste

Mix all the ingredients and refrigerate for 2 hours for the flavors to mingle. Bake in a 375 degree F oven for 30-35 minutes, till the chicken is fully cooked and the vegetables are slightly tender and brown. Turn oven to broil and cook for another 2-3 minutes. This will give the vegetables a tender crisp film – much like what you get in a BBQ.

Serve hot with paranthas and mint yogurt chutney. A quick, healthy and wholesome meal!