NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup eggplant

1 cup zucchini

1 cup red bell pepper

0.5 cup tomato puree

1 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Chop the chicken breast into 1-inch pieces and place them in a large bowl with the cubed eggplant, sliced zucchini, and diced red bell pepper.

• 3

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

• 4

  Toss the ingredients until every piece is evenly coated in oil and spices, then spread them in a single layer on the prepared baking sheet.

• 5

  Roast for 22 minutes until the chicken is fully cooked and the vegetables are tender with slightly caramelized edges.

• 6

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

• 7

  Divide the roasted mixture into bowls, spoon the warm tomato sauce over the top, and finish with a sprinkle of fresh lemon zest.