Zesty Tomato Chicken with Roasted Sweet Veggies

Zesty Tomato Chicken:

Chicken Tenderloin - 4 oz.

Campari tomatoes - 2 medium diced

Coconut milk - ½ cup

Parsley - 1 tsp.

Italian seasoning - 1 tsp.

Basil - ½ tsp.

Oregano - ½ tsp.

Herbs de Provence - ½ tsp.

Garlic - 2 medium cloves minced

Salt - 1 tsp.

Black pepper - ½ tsp.

Roasted Veggies:
Calabaza, ½ (aka West Indian pumpkin), chopped

Cauliflower - 1 head chopped

Sweet potato - 2 cut into fries

Extra virgin olive oil - 3-4 tsp.

Salt - 1 ½ tsp.

Black pepper - 1 tsp.

Directions:

 1. Preheat oven to bake at 370˚ F. Wash all veggies, brushing sweet potato and leaving skins on, chop sweet potatoes into fries. Cut cauliflower into large chunks of florets. Cut skin off calabaza and chop into bite sized pieces. Each veggie is cut into different sizes in order to have the same baking time.

2. Place each veggie into their own baking dishes and drizzle with extra virgin olive oil, season each with ½ tsp. of salt and ¼ tsp. of black pepper. Bake about 15-17 minutes. Halfway through cooking time, toss with spatula tocook evenly on all sides and continue baking.

3. Heat a non-stick pan to medium-high. Add chopped tomatoes, Italian seasoning, oregano, herbs de Provence, ¼ tsp. salt and pinch of black pepper, let cook for 2 minutes. Add ½ cup of coconut milk, let cook down until all coconut milk has been reduced and absorbed into tomatoes.

4. In a medium bowl, drizzle chicken with extra virgin olive oil, season with parsley, basil, 1 tsp. salt and ½ tsp. of black pepper and mix well. Turn heat down to medium, cook chicken flipping after 1-½ minutes on each side, then add mince garlic and mix well with wooden spoon. Let cook another 20 seconds, plate and enjoy.