Ingredients

• 1 onion
• 1 cup tomato puree
• 1 red bell pepper
• 2 chicken breasts
• 1 tsp thyme
• 1/4 head of cabbage

Directions

1. Preheat the oven to 400°F (200°C).
2. Slice the onion and red bell pepper into thin strips.
3. In a large pan, heat some olive oil over medium heat. Add the sliced onion and red bell pepper. Sauté for about 5 minutes, until softened.
4. Add the tomato puree to the pan and stir well. Bring to a simmer and let cook for another 5 minutes.
5. Meanwhile, season the chicken breasts with salt, pepper, and thyme. Place them on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes, or until cooked through.
6. While the chicken is cooking, thinly slice the cabbage and place it in a separate pan with some olive oil over medium heat. Cook for about 5-7 minutes, until slightly wilted.
7. Serve the roasted chicken alongside the tomato pepper sauce and thyme-infused cabbage.

Optional

• You can sprinkle some grated Parmesan cheese on top of the cabbage for added flavor.