NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup eggplant

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

1 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 cup tomato puree

1 clove garlic

0.5 tsp dried oregano

1 tsp lemon zest

1 tbsp fresh basil

PREPARATION

• 1

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

• 2

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

• 3

  In a large bowl, toss the chicken and vegetables with olive oil, sea salt, and black pepper until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes until the chicken is cooked through and vegetables are caramelized.

• 5

  While the vegetables roast, place the tomato puree, minced garlic, and dried oregano in a small saucepan over medium heat.

• 6

  Simmer the sauce for 5-7 minutes to allow the flavors to meld, then remove from heat.

• 7

  Once the roasting is complete, transfer the chicken and vegetables to a bowl and gently fold in the warm tomato sauce.

• 8

  Garnish with fresh lemon zest and chopped basil before serving.