NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

1 cup red bell pepper

0.5 cup tomato puree

1 tbsp olive oil

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Dice the chicken breast, eggplant, zucchini, and red bell pepper into uniform 1-inch cubes.

• 3

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

• 4

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

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring space between pieces for optimal roasting.

• 6

  Roast in the center of the oven for 20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 7

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

• 8

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

• 9

  Garnish with freshly chopped basil and serve warm.