NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup zucchini

0.5 cup eggplant

0.5 cup red bell pepper

0.25 cup red onion

0.5 cup tomato puree

1 tbsp olive oil

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp lemon zest

PREPARATION

• 1

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

• 2

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

• 3

  In a large mixing bowl, combine the diced chicken and vegetables with olive oil, dried oregano, sea salt, black pepper, and minced garlic.

• 4

  Toss everything thoroughly until the ingredients are evenly coated in the oil and spices.

• 5

  Spread the mixture in a single layer across the prepared baking sheet to ensure even roasting.

• 6

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

• 7

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

• 8

  Return the pan to the oven for an additional 5 minutes to allow the sauce to thicken and flavors to meld.

• 9

  Finish the dish by sprinkling fresh lemon zest over the top before serving warm.