Chicken Veggie Roast

Chicken Breast - 2 pc

Olive oil - 1Tsp

Soy Sauce - 2Tsp

Tomato sauce - 1/2Tsp
Balsamic vinegar - 1/2Tsp

White pepper powder - 1/2tsp
Garam Masala - 1/2tsp
Garlic - 1pc (minced)

Salt - to taste

Carrot - 1 medium

Cauliflower - 200g

Broccoli - 200g

Green Pepper - 1 medium

Marinate chicken breasts with olive oil, soy sauce, tomato sauce, vinegar, pepper powder, garam masala, garlic and salt. Refrigerate it for minimum 3-4 hours. Pre-heat the cooking-range oven to 350 degrees. Spread aluminium foil in an oven friendly dish and keep the chicken pieces. Pour the remaining marinades on top of the chicken. Cover with another foil and keep in the pre-heated oven for 30 minutes. After 30 minutes, open the foil and put vegetables on side of the chicken, springle some salt over vegetables, cover again with foil and cook for another 15-20 minutes, depending how you like your chicken and vegetables. Cut the thick part of chicken breast or pierce a fork to check the doneness. Yes, we are done with our simple but healthy Chicken Veggie Roast. Enjoy! Chicken tastes better if cooked well, but not dry. Juice left after cooking can be poured over vegetables while serving.