Provençal Herb-Roasted Chicken with White Bean & Charred Vegetable Cassoulet

Ingredients

• 2 pieces (6 oz each) boneless, skinless chicken breasts, pounded to even thickness
• 3 tbsp extra virgin olive oil, divided
• 2 sprigs fresh rosemary, chopped
• 2 sprigs fresh thyme, chopped
• 1 tsp dried oregano, provençal blend
• 4 cloves garlic cloves, minced
• 1 tsp lemon zest, freshly grated
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1 1/2 cups canned white beans (cannellini), drained and rinsed
• 3/4 cup diced tomatoes (no sugar added), fresh or canned
• 1/2 cup roasted red bell pepper, chopped
• 1 medium zucchini, cut into half-moons
• 1/2 medium eggplant, diced into 1-inch cubes
• 1/2 medium red onion, thinly sliced
• 1/2 cup vegetable broth (low sodium)
• 1 whole Bay leaf
• 1/4 cup Kalamata olives, pitted and halved
• 2 tbsp fresh parsley, chopped, for garnish

Instructions

1. 1

   Preheat oven to 425°F. Pat chicken breasts dry with paper towels.

2. 2

   In a small bowl, combine 1 1/2 tbsp olive oil, rosemary, thyme, oregano, 2 minced garlic cloves, lemon zest, salt, and pepper to form a paste.