NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup eggplant

1 cup zucchini

0.5 cup red bell pepper

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 tbsp fresh basil

1 tsp lemon zest

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, and red bell pepper into uniform 1-inch cubes.

• 3

  Place the chicken and vegetables on the baking sheet and toss with olive oil, dried oregano, sea salt, and black pepper until evenly coated.

• 4

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

• 5

  While the vegetables roast, combine the tomato puree and minced garlic in a small saucepan over medium heat, simmering for 5 minutes to meld the flavors.

• 6

  Remove the sheet pan from the oven, pour the warm tomato sauce over the roasted mixture, and toss gently with fresh basil and lemon zest before serving.