NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup zucchini

1 cup eggplant

0.5 cup red bell pepper

0.5 cup tomato puree

1 tbsp olive oil

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

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

• 3

  On a large sheet pan, toss the chicken and vegetables with olive oil, dried oregano, sea salt, and black pepper until evenly coated.

• 4

  Roast in the oven for 20 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 5

  While the mixture roasts, combine the tomato puree and minced garlic in a small saucepan over medium heat, simmering for 5 minutes.

• 6

  Transfer the roasted chicken and vegetables into a bowl, fold in the warm tomato sauce, and garnish with fresh basil before serving.