NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

0.5 cup zucchini

0.5 cup eggplant

0.5 cup red bell pepper

0.25 cup red onion

1 clove garlic

0.5 cup tomato puree

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Cut the chicken breast into bite-sized cubes and chop the zucchini, eggplant, bell pepper, and onion into uniform pieces.

• 3

  Place the chicken and vegetables on the baking sheet, drizzle with olive oil, and sprinkle with sea salt and black pepper.

• 4

  Toss everything thoroughly to coat and spread into a single even layer.

• 5

  Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender and caramelized.

• 6

  While the vegetables roast, combine the tomato puree, minced garlic, and dried oregano in a small saucepan over medium-low heat.

• 7

  Simmer the sauce for 5-8 minutes until slightly thickened and fragrant.

• 8

  Transfer the roasted chicken and vegetables into a large bowl and gently fold in the warm tomato sauce.

• 9

  Drizzle with fresh lemon juice and garnish with chopped fresh parsley before serving.