NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup zucchini

1 cup eggplant

0.5 cup red bell pepper

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken and vegetables on the baking sheet, drizzle with olive oil, and sprinkle with sea salt, black pepper, and dried oregano.

• 4

  Toss everything together until evenly coated, then spread into a single layer and roast for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

• 5

  While the vegetables roast, combine the tomato puree, minced garlic, and coconut milk in a small saucepan over medium-low heat.

• 6

  Whisk the sauce gently until it begins to simmer and thickens slightly, about 5 minutes.

• 7

  Transfer the roasted chicken and vegetables into a large bowl, pour the creamy tomato sauce over the top, and toss gently to combine before serving.