NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup eggplant

0.5 cup zucchini

0.5 cup red bell pepper

0.5 cup cherry tomatoes

1 tbsp olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Dice the chicken breast into 1-inch cubes and chop the eggplant, zucchini, and red bell pepper into similar uniform pieces.

• 3

  In a large mixing bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Add the cubed chicken and all the chopped vegetables, including the cherry tomatoes, to the bowl and toss until everything is evenly coated in the herb glaze.

• 5

  Spread the mixture in a single, even layer onto the prepared sheet pan, ensuring the pieces aren't too crowded to allow for proper browning.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 7

  Remove from the oven and garnish with fresh basil chiffonade before serving warm.