NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

0.5 cup red bell pepper

0.5 cup tomato puree

1 tbsp extra virgin olive oil

1 clove garlic

0.25 cup yellow onion

0.5 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Toss the cubed eggplant, sliced zucchini, and chopped red bell pepper with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until tender and slightly caramelized.

• 4

  While vegetables roast, season the chicken breast with dried oregano and the remaining salt and pepper, then sear in a skillet with the rest of the olive oil over medium-high heat until cooked through.

• 5

  In a small saucepan, sauté the diced yellow onion and minced garlic until translucent, then stir in the tomato puree and lemon juice, simmering for 5 minutes.

• 6

  Combine the roasted vegetables with the zesty tomato sauce in a bowl and serve immediately alongside the sliced chicken breast.