NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cannellini beans

0.5 cup Eggplant

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Yellow onion

0.5 cup Tomato puree

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh basil

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Place the diced eggplant, zucchini, and red bell pepper on the baking sheet, drizzle with olive oil, and season with sea salt and black pepper.

• 3

  Roast the vegetables for 18-20 minutes until they are tender and slightly caramelized at the edges.

• 4

  While the vegetables roast, heat a large non-stick skillet over medium-high heat and cook the cubed chicken breast until golden and cooked through.

• 5

  Add the diced yellow onion and minced garlic to the skillet, sautéing for 3-4 minutes until the onion is translucent.

• 6

  Stir in the tomato puree, rinsed cannellini beans, and dried oregano, then fold in the roasted vegetables from the oven.

• 7

  Reduce the heat to low and simmer for 5 minutes to allow the flavors to meld together.

• 8

  Remove from heat and stir in the fresh basil and lemon juice before serving.