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 olive oil

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  On a large baking sheet, toss the cubed eggplant, sliced zucchini, and chopped bell peppers with 0.5 tbsp of olive oil, 0.125 tsp sea salt, and 0.125 tsp black pepper.

• 3

  Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and slightly caramelized.

• 4

  While vegetables roast, season the chicken breast with the remaining sea salt and black pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Remove the chicken from the pan, let it rest for 5 minutes, then slice into strips.

• 7

  In the same skillet, add the minced garlic and cook for 1 minute until fragrant.

• 8

  Pour in the tomato puree, dried oregano, and lemon zest, simmering for 3-5 minutes to allow the flavors to meld.

• 9

  Gently fold the roasted vegetables and sliced chicken into the sauce and serve immediately.