NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 cup eggplant

1 cup zucchini

0.5 cup red bell pepper

0.5 cup tomato puree

1 tbsp olive oil

1 clove garlic

0.5 tsp dried oregano

0.5 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

  Cut the chicken breast into 1-inch cubes and dice the eggplant, zucchini, and red bell pepper into similar bite-sized pieces.

• 3

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

• 4

  Toss everything thoroughly until evenly coated, then spread the mixture in a single layer onto the prepared baking sheet.

• 5

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables have developed golden, caramelized edges.

• 6

  While the vegetables roast, gently warm the tomato puree in a small saucepan over low heat.

• 7

  Remove the sheet pan from the oven, transfer the roasted chicken and vegetables into a serving bowl, and fold in the warm tomato puree.

• 8

  Garnish with freshly chopped basil and lemon zest for a bright finish before serving.