Mediterranean Chicken with Oat Crumble
This colourful dish contains chunks of tender chicken breast, first roasted with eggplant, zucchini and red pepper, then baked in a herb-tomato and olive sauce with a crumbly oat crust.
| Servings | Prep Time | Cook Time |
| 4servings | 20minutes | 1hour |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 1hour |
Ingredients
- 3 chicken breasts on the bone (skin on)
- 3 small sprigs fresh rosemary
- 1 eggplant cut into 2 cm cubes
- 2 zucchini cut into 2 cm thick slices
- 1 red pepper deseeded and cut into 2 cm pieces
- 1 tbsp olive oil (or oil from the jar of sun-dried tomatoes)
- 1 398ml can chopped tomatoes
- 12 black olives pitted
- Oatmeal Crumble
- 1 1/4 cups rolled oats
- 30 g butter chilled and diced
- 1/2 cup sun-dried tomatoes in oil drained
- 2 tsp fresh oregano chopped
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Ingredients
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Instructions
- Preheat the oven to 375°F (190°C). Loosen the skin on each chicken breast and tuck a sprig of rosemary underneath, between the skin and the flesh. Place the chicken in a large roasting pan and roast for 5 minutes.
- Combine the eggplant, zucchini and red pepper in a bowl. Drizzle the oil over the vegetables, then toss to coat. Push the chicken portions to one side in the roasting pan, then add the vegetables. Roast the vegetables and chicken for 20 minutes, then turn the vegetables. Roast for a further 5'10 minutes until the vegetables are well browned and tender and the chicken is cooked through.
- Meanwhile, make the crumble topping. Put the oats in a food processor and pulse briefly to make a fairly fine 'flour.' Add the butter, then pulse again until the mixture comes together in small lumps. Pat the sun-dried tomatoes on paper towel to blot up excess oil, then snip into small pieces with kitchen scissors. Stir into the crumble mixture with the oregano.
- Transfer the roasted vegetables to a baking dish, and stir in the tomatoes with their juice, and the black olives. Season to taste. Cover and cook in the oven for 10 minutes. Meanwhile, discard the chicken skin and rosemary sprigs, then remove the chicken meat from the bone and cut into large bite-sized pieces.
- Stir the chicken into the vegetable mixture, then scatter the crumble topping over the top, making sure to cover any vegetables that are already browned. Bake, uncovered, for 20 minutes until the topping is crisp and golden, then serve.
Recipe Notes
Per serving: 512 calories, 24 g fat (7.5 g saturated), 35 g protein, 34 g carbohydrate, 9 g fibre
