NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 cup eggplant

1 cup zucchini

0.5 cup red bell pepper

0.5 cup tomato puree

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh basil

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Cube the chicken breast into bite-sized pieces and dice the eggplant, zucchini, and red bell pepper into uniform chunks.

• 3

  In a large bowl, toss the chicken and chopped vegetables with olive oil, minced garlic, sea salt, black pepper, and dried oregano.

• 4

  Spread the mixture in a single layer on the baking sheet and roast for 20 minutes until the chicken is cooked through and vegetables are tender.

• 5

  While roasting, warm the tomato puree in a small saucepan over low heat.

• 6

  Remove the tray from the oven, stir in the warm tomato puree and lemon juice, then garnish with fresh basil before serving.