Mediterranean Oven-Baked Chicken and Vegetable Casserole

A hearty and colorful oven-baked casserole featuring tender chicken breast paired with roasted eggplant, zucchini, pepperoni peppers, baby corn, and potatoes, all simmered in a rich tomato and garlic sauce.

Steps

1. Preheat the oven to 190°C (375°F). 2. Lightly oil a small ovenproof dish. 3. Season the chicken breast with salt, pepper, and half the oregano and basil. 4. Layer the sliced potatoes on the bottom of the dish. 5. Arrange the chicken breast on top of the potatoes. 6. In a bowl, combine eggplant, zucchini, pepperoni peppers, baby corn, onion, garlic, diced tomato, tomato paste, remaining herbs, salt, and pepper. Toss with olive oil. 7. Spread the vegetable mixture evenly over and around the chicken. 8. Cover the dish with foil and bake for 35 minutes. 9. Remove the foil and bake for an additional 10 minutes, or until the chicken is cooked through and vegetables are tender. 10. Let rest for 5 minutes before serving.

1 small chicken breast (about 150g) 1/4 medium eggplant, sliced 1 small zucchini, sliced 2 pepperoni peppers, sliced 1 small tomato, diced 1 tbsp tomato paste 4 baby corn, halved 1/4 medium onion, sliced 1 garlic clove, minced 1 small potato, thinly sliced 1 tbsp olive oil Salt and pepper to taste 1/4 tsp dried oregano 1/4 tsp dried basil