NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup eggplant

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

0.5 cup crushed tomatoes

1 tbsp extra virgin olive oil

1 tsp lemon zest

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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, and red bell pepper into uniform 1-inch cubes, and thinly slice the red onion.

• 3

  In a large mixing bowl, combine the chicken and chopped vegetables with extra virgin olive oil, garlic powder, dried oregano, sea salt, and black pepper.

• 4

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

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space for roasting rather than steaming.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

• 7

  While the vegetables roast, add the crushed tomatoes and lemon zest to a small saucepan and simmer over low heat for 5 minutes.

• 8

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

• 9

  Pour the warm, zesty tomato sauce over the mixture and toss gently to combine.

• 10

  Garnish with freshly torn basil leaves before serving.