NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/2 cup Crushed Tomatoes

1/4 cup Light Coconut Milk

1 tsp Olive Oil

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1/4 cup diced Red Onion

1 clove Garlic

1/2 tsp Ground Cumin

1/2 tsp Smoked Paprika

1 tbsp Fresh Basil

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Season the chicken breast with salt and pepper.

• 3

  In a small saucepan, heat a dash of olive oil and sauté minced garlic until fragrant.

• 4

  Add the crushed tomatoes, light coconut milk, ground cumin, and smoked paprika to the saucepan. Stir and let the sauce simmer on low heat for about 5 minutes. Adjust seasoning with salt and pepper.

• 5

  Place the diced red bell pepper, zucchini, and red onion on a baking tray. Drizzle with olive oil, and season with salt and pepper.

• 6

  Roast the vegetables in the preheated oven for 15-20 minutes until tender and slightly charred on the edges.

• 7

  Meanwhile, pan-sear the seasoned chicken breast in a skillet over medium-high heat for about 5-6 minutes per side or until fully cooked.

• 8

  Once the chicken is cooked, reduce the heat to low and pour the creamy tomato sauce over the chicken, allowing it to warm through for a couple of minutes.

• 9

  Plate the chicken alongside the roasted vegetables and garnish with fresh basil.

• 10

  Serve immediately and enjoy your nutritious, flavorful meal.