NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Zucchini

1 cup Eggplant

1 cup Red bell pepper

0.5 cup Crushed tomatoes

1 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

1 tsp Fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the chicken breast, zucchini, eggplant, and red bell pepper into uniform 1-inch cubes to ensure even cooking.

• 3

  Mince the garlic clove finely.

• 4

  In a large roasting pan, toss the chicken and chopped vegetables with the extra virgin olive oil, minced garlic, sea salt, and black pepper.

• 5

  Pour the crushed tomatoes over the chicken and vegetable mixture, stirring gently to coat everything evenly.

• 6

  Spread the mixture in a single layer and roast for 25 to 30 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 7

  Remove from the oven and garnish with the fresh thyme and basil before serving warm.