NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

0.5 cup red bell pepper

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tbsp fresh basil

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch cubes and place them in a large mixing bowl.

• 3

  Cube the eggplant, slice the zucchini into half-moons, and chop the red bell pepper into bite-sized pieces.

• 4

  Add the prepared vegetables and cherry tomatoes to the bowl with the chicken cubes.

• 5

  Drizzle the mixture with extra virgin olive oil and add the minced garlic, dried oregano, sea salt, and black pepper.

• 6

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

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded.

• 8

  Roast for 20 to 25 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 9

  Remove from the oven and finish the dish with a sprinkle of fresh lemon zest and torn basil leaves before serving.