100g of Fresh Broccoli

100g of Carrots, finely sliced

100g of Zucchinis, finely sliced

1 Red Pepper, finely sliced

1 tsp of Salt

½ tsp of Black Pepper

2 Tbsps of Vegetable Oil

200g of Fried Potatoes

1 Tbsp of Vegetable Oil

1 tsp of Garlic, mashed

1 can of American Garden Diced Tomatoes

3 Tbsps of American Garden Ketchup

¼ tsp of Salt

¼ tsp of Cinnamon, ground

¼ tsp of Black Pepper

1. Season the chicken with salt and black pepper; then stack them in an oven sheet slightly greased with oil beside the vegetables: broccoli, carrots, zucchini, and pepper.
2. Place the sheet in the preheated oven at 180oC until the ingredients are cooked.
3. To prepare the sauce, heat the oil in a pot, then place the garlic and stir it until it produces its aroma. Add the American Garden Diced Tomatoes and stir the ingredients on low heat for about 5 minutes.
4. Add the American Garden Ketchup and season with salt, black pepper, and cinnamon. Take the pot off the heat.
5. Place a chicken piece in the serving dish, and then add a few grilled vegetables and fried potatoes. Afterwards, pour the sauce and serve the dish immediately on the dining table.