NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

1 cup red bell pepper

0.5 cup cherry tomatoes

0.25 cup red onion

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Slice the chicken breast into thin strips and chop the eggplant, zucchini, bell pepper, and red onion into bite-sized pieces.

• 3

  Place the chicken and vegetables on the baking sheet, then add the whole cherry tomatoes and minced garlic.

• 4

  Drizzle with olive oil and sprinkle with dried oregano, sea salt, and black pepper.

• 5

  Toss everything thoroughly with your hands to ensure an even coating of oil and spices.

• 6

  Spread the mixture into a single layer and roast for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

• 7

  Remove from the oven and garnish with freshly torn basil and parsley before serving warm.