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 tsp Olive oil

1 tsp Lemon juice

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch cubes and place them into a large mixing bowl.

• 3

  Add the cubed eggplant, sliced zucchini, and chopped red bell pepper to the bowl with the chicken.

• 4

  Drizzle the olive oil and lemon juice over the mixture, then sprinkle with oregano, garlic powder, sea salt, and black pepper.

• 5

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

• 6

  Spread the mixture in a single, even layer on the prepared baking sheet to ensure proper roasting.

• 7

  Roast for 22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 8

  While roasting, warm the tomato puree in a small saucepan over low heat.

• 9

  Transfer the roasted chicken and vegetables to a plate, pour the warm tomato sauce over the top, and garnish with fresh chopped basil.