NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup zucchini

1 cup eggplant

1 cup red bell pepper

0.5 cup tomato puree

1 tbsp olive oil

2 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh basil

PREPARATION

• 1

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

• 2

  Chop the zucchini, eggplant, and red bell pepper into uniform 1-inch cubes to ensure even roasting.

• 3

  Slice the chicken breast into bite-sized pieces and place them in a large mixing bowl with the chopped vegetables.

• 4

  Add the olive oil, minced garlic, dried oregano, sea salt, and black pepper to the bowl, tossing thoroughly to coat every piece.

• 5

  Spread the chicken and vegetable mixture in a single layer across the prepared baking sheet.

• 6

  Roast in the oven for 20 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 7

  Remove the tray from the oven, pour the tomato puree over the mixture, and stir gently to combine.

• 8

  Return the tray to the oven for an additional 5 minutes to allow the sauce to warm through and thicken.

• 9

  Garnish the dish with freshly torn basil leaves before serving warm.