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

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tbsp fresh basil

PREPARATION

• 1

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

• 2

  Dice the eggplant, zucchini, and red bell pepper into bite-sized pieces and place them on the baking sheet.

• 3

  Drizzle the vegetables with 0.5 tbsp of olive oil and sprinkle with the sea salt, tossing to coat evenly.

• 4

  Roast the vegetables for 20-25 minutes until they are tender and show slight caramelized edges.

• 5

  While the vegetables roast, cut the chicken breast into 1-inch cubes.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat and sauté the chicken for 6-8 minutes until golden and cooked through.

• 7

  Add the minced garlic and dried oregano to the skillet, stirring for 1 minute until fragrant.

• 8

  Stir in the tomato puree and the roasted vegetables, allowing the mixture to simmer for 3-5 minutes to meld the flavors.

• 9

  Remove from heat and stir in the lemon zest and black pepper.

• 10

  Garnish with freshly chopped basil and serve warm.