NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Zucchini

1 cup Eggplant

1 cup Red bell pepper

0.5 cup Tomato puree

1 tbsp Extra virgin olive oil

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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

  Chop the zucchini, eggplant, and red bell pepper into uniform 1-inch cubes.

• 3

  Slice the chicken breast into bite-sized pieces, approximately the same size as the vegetables for even cooking.

• 4

  In a large mixing bowl, combine the chicken, zucchini, eggplant, and bell pepper.

• 5

  Drizzle with extra virgin olive oil and sprinkle with dried oregano, garlic powder, sea salt, and black pepper.

• 6

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

• 7

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring they are not overcrowded to allow for proper roasting.

• 8

  Roast in the oven for 20 minutes, or until the chicken is cooked through and the vegetables are starting to brown.

• 9

  Remove the tray from the oven, pour the tomato puree over the mixture, and stir gently to combine.

• 10

  Return to the oven for an additional 5 minutes to allow the sauce to thicken and flavors to meld.

• 11

  Remove from the oven and garnish with freshly chopped basil and lemon zest for a bright, aromatic finish.