Herb Roasted Chicken with Veggies

I found this recipe on my Team Beachbody site.  I was a little hesitant to try eggplant, but I told myself to try it anyways...that's what I tell my kids to do, so I guess I should lead by example.  It was really simple to make too!  My presentation isn't the greatest, but it's the taste that counts right?! 

Ingredients                                         

                                               

Raw boneless/skinless chicken breast around 6 oz per serving

1/3 eggplant

1/4 c chopped onions

1 tsp chopped garlic...I used minced and it was perfect! 

2 1/2 tsp EVOO    
1/2 tomato     

Dash of dried basil     

Dash of dried oregano

Dash of Salt

Dash of black pepper

1. Preheat oven to 450 degrees
2. Lightly coat a baking pan and place chicken in middle of the pan.  
3. Wash and peel the eggplant and cut into thin slices.  
4. Place eggplant, garlic, and onion into a large bowl.  Drizzle with EVOO and stir together.  
5. Spread veggies around the chicken.
6. Chop the tomato and place on top of the veggies.
7. Sprinkle chicken with spices to your liking.  
8. Roast in oven for 10 minutes.  Turn chicken and stir vegetables.  Return to oven for another 10-15 minutes or until the chicken is no longer pink and then vegetables are tender.