NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 cup eggplant

1 cup zucchini

0.5 cup red bell pepper

0.5 cup tomato puree

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 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

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

• 3

  Place the chicken and vegetables on the baking sheet and drizzle with olive oil.

• 4

  Sprinkle with sea salt, black pepper, and dried oregano, then toss thoroughly to coat.

• 5

  Spread the mixture in a single layer and roast for 20 to 25 minutes until the chicken is cooked through and vegetables are tender.

• 6

  While roasting, mince the garlic and add it to a small saucepan with the tomato puree over medium-low heat.

• 7

  Simmer the sauce for 5 minutes to meld the flavors.

• 8

  Remove the sheet pan from the oven and transfer the roasted chicken and vegetables into a large bowl.

• 9

  Pour the warm tomato sauce over the mixture and toss gently before serving.