NUTRITION

SERVINGS

INGREDIENTS

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 tsp dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Cut the chicken breast, eggplant, zucchini, and red bell pepper into uniform 1-inch cubes to ensure even cooking.

• 3

  In a large mixing bowl, whisk together the olive oil, minced garlic, lemon zest, dried oregano, sea salt, and black pepper.

• 4

  Add the chicken and chopped vegetables to the bowl, tossing thoroughly until every piece is glistening with the herb-infused oil.

• 5

  Spread the mixture onto the prepared baking sheet in a single layer, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 7

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

• 8

  Transfer the roasted chicken and vegetables to a serving bowl and toss with the warm tomato puree before serving hot.