Grilled Chicken with Oven-Roasted Vegetables Recipe

Name: Grilled Chicken with Oven-Roasted Vegetables
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 pint cherry tomatoes, with stems; 1 small eggplant (about 1 pound), cut in 1-inch pieces; 2 medium zucchini, halved lengthwise and cut in 1/2-inch slices; 1 small onion, cut in wedges; 1 tablespoons chopped fresh rosemary; 2 tablespoons olive oil, divided; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 large boneless skinless chicken breasts (about 1 pound); 2 pouches (8.8 ounces each) UNCLE BEN'S® READY RICE® CHICKEN FLAVORED WHOLE GRAIN BROWN

Ingredients

1 pint cherry tomatoes, with stems
1 small eggplant (about 1 pound), cut in 1-inch pieces
2 medium zucchini, halved lengthwise and cut in 1/2-inch slices
1 small onion, cut in wedges
1 tablespoons chopped fresh rosemary
2 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 large boneless skinless chicken breasts (about 1 pound)
2 pouches (8.8 ounces each) UNCLE BEN'S® READY RICE® CHICKEN FLAVORED WHOLE GRAIN BROWN

PREP TIME 10m	COOK TIME 40m	TOTAL TIME 50m
YIELD 4 servings

Instructions

Heat oven to 400?F.
In large bowl, toss tomatoes, eggplant, zucchini, onion, rosemary, half the oil, half the salt, and half the pepper until well coated. Place on rimmed baking sheet. Roast 30 to 40 minutes or until vegetables are tender and beginning to char, stirring occasionally during roasting.
Meanwhile, heat grill on medium-high heat. Cut each chicken breast lengthwise in half. Brush chicken with remaining oil; season with remaining salt and remaining pepper. Grill 10 to 12 minutes, turning once, until chicken is no longer pink in center. Remove from grill.
Heat rice as directed on package.
Divide vegetables, chicken and rice among 4 dinner plates.

Dinner